Slow-roasted pork with thyme and marjoram

Detailed step-by-step description of how to cook the dish "Slow-roasted pork with thyme and marjoram". Try it by all means

Preheat oven to 220°C. Combine the thyme, marjoram, garlic, salt, oil and vinegar in a large bowl. Add the pork and use your hands to work herb mixture into rind and centre of pork to coat well.
Place the pork on a rack over a large roasting pan and pour over any herb mixture remaining in the bowl. Cook in preheated oven for 30 minutes. Reduce temperature to 150°C and roast for a further 3 1/2 hours or until very tender. Remove from oven and cover with foil. Set aside for 15 minutes to rest.
Place pork on a serving platter and drizzle with pan juices. Serve with roasted root vegetables (see related recipe).

Source

1 tbsp chopped thyme

1 tbsp chopped marjoram

3 garlic cloves, crushed

1/2 tsp sea salt

1/4 cup olive oil

1 tbsp rice vinegar

1.5kg boned pork shoulder, rolled

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