Cooking a big pork shoulder does not have to be for the professionals, this recipe is for all cooking levels. PERi-PERi is there to help you through it!
- 300ml PERi-PERi sauce
- 1.3 kg pork shoulder
- 3 tbsps olive oil
- 350 ml water
- 2 carrots
- 1 onion
- 1 sprig of thyme
- 1 kg potatoes
- 4 spring onions
- Small bunch of fresh dill
1 Preheat oven to 220℃. Place chopped carrots and onion into a deep oven tray with the thyme. Place pork on top of vegetables, drizzle oil all over, and pour PERi-PERi sauce over pork and massage with hands
2 Add the water to the tray and cover tightly with cooking foil. Place in the oven for 30 minutes then turn down temperature to 120℃. Continue to cook for 9.5 hours (or an entire Netflix series). Remove from oven, rest for 20 minutes
3 Towards the end of the pork cooking time, put new potatoes in a pot and cover with salted cold water, bring to the boil and cook until tender (the old 'insert a fork' test will tell you)
4 When potatoes are cooked, drain then mix with olive oil, PERi-PERi sauce, spring onion and dill
5 After resting the pork, pull with two forks and mix in PERi-PERi sauce. Serve with potato salad. Tuck in, you've earnt it!