A herb-packed marinade doubles as a sauce for this pull-apart pork.
- To make marinade, process coriander, mint, oregano, garlic, orange rind, cumin and lime juice until finely chopped. Transfer to a jug. Add orange juice and oil. Stir until well combined. Season.
- Open rolled pork and place flat in a glass or ceramic dish. Pour over 250ml (1 cup) of the marinade. Cover remaining marinade and place in fridge until required. Turn pork to coat. Cover and place in fridge, turning halfway, for 6 hours or overnight to marinate.
- Preheat oven to 160C/140C fan forced. Transfer pork to a clean roasting pan or ovenproof dish. Discard used marinade. Pour 250ml (1 cup) of reserved marinade over. Cover dish with foil. Bake pork, turning halfway through, for 3 hours or until tender.
- Uncover. Add orange to pan. Bake, basting occasionally, for 30-40 minutes until pork is golden and shreds easily.
- Meanwhile, preheat a barbecue or chargrill on medium-high heat. Gently peel husks back from corncobs without removing. Remove silk from cobs. Spread cobs with butter and wrap back in husks. Barbecue, turning, for 10 minutes or until lightly charred and cooked through. Peel back husks and tie with kitchen string. Sprinkle cobs with parmesan and paprika.
- Place pork on a serving board or platter. Drizzle with reserved marinade. Top with coriander leaves. Serve with corn, orange and tortillas.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set