Ingredients
Serves: 6–8
Prep: 10 minutes
Cook: 4 hours 30 minutes
2 white onions, thickly sliced
½ bulb garlic, cloves crushed but unpeeled
2 oranges, thickly sliced
2 bay leaves
2 teaspoons fresh or dried oregano
1 large cinnamon stick
2kg boned pork shoulder
2 teaspoons sea salt
3 teaspoons ground cumin
1 tablespoon freshly ground black pepper
TO SERVE
Tortillas and sour cream
Chilli sauce (optional)
Instructions
Preheat the oven to 140°C fan/160°C/gas 2. Tip the onions, garlic, oranges, bay leaves, oregano and cinnamon stick into a large lidded casserole dish or a roasting tin. Rub the pork shoulder all over with the sea salt, ground cumin and pepper, then sit the pork on top of the vegetables (you may need to move the vegetables and orange slices around so some sit around the pork joint in order to fit it into your casserole dish). Cover tightly with foil or the lid, then transfer to the oven and roast for 4 hours 30 minutes. Remove the lid or foil for the final 45 minutes and increase the oven temperature to 200°C fan/220°C/gas 7, to allow the skin to crisp up. Remove the crackling and cut it into pieces. Shred the cooked pork with two forks, and serve the pork and crackling with tortillas, sour cream and your favourite chilli sauce, if you wish.