Slow roasted pork with pineapple salad

Cooking Meat Slow roasted pork with pineapple salad

Naturally sweet pineapples are the perfect accompaniment to succulent slow-roasted pork.

Lables: Low carb Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place onion, garlic, chilli, allspice, cinnamon, oregano, sugar and lemon juice in a food processor. Process until almost smooth. Transfer to a bowl. Stir in pepper and 1/2 teaspoon salt. Remove pork from netting and unroll. Place on a board. Pat dry with paper towel. Place pork, rind-side down, on board. Spoon spice mixture onto pork. Rub to coat. Re-roll pork. Tie with kitchen string at 3cm intervals to secure. Place pork in a glass or ceramic dish. Refrigerate overnight.
  2. Preheat oven to 160°C/140°C fan-forced. Place pork on a wire rack in a large roasting pan. Drizzle with oil and remaining salt. Rub to coat. Cover with foil. Roast for 3 hours 20 minutes. Increase heat to 220°C/200°C fan-forced. Remove foil. Roast for a further 15 to 20 minutes or until crackling is golden and crisp. Cover loosely with foil. Rest for 20 minutes.
  3. Meanwhile, make Pineapple salad: Place pineapple, cucumber, chilli, coriander, lemon juice and oil in a bowl. Toss to combine. Place lettuce in a bowl. Top with pineapple mixture.
  4. Slice the pork and drizzle with pan juices. Serve with rice and salad.

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4 green onions, roughly chopped
3 garlic cloves, chopped
2 long red chillies, chopped
2 tsp ground allspice
1/4 tsp ground cinnamon
1 tsp dried oregano
2 tbsp brown sugar
2 tbsp lemon juice
1/2 tsp cracked black pepper
2 tsp sea salt
2kg boned and rolled pork shoulder
1 tbsp olive oil
Steamed white rice, to serve
1/2 large pineapple, peeled, quartered lengthways, cored, cut into 1cm-thick slices
2 Lebanese cucumbers, cut into 2cm cubes
1 long red chilli, seeded, sliced
1/4 cup fresh coriander leaves, roughly chopped
2 tbsp lemon juice
1 tbsp olive oil
1/2 small iceberg lettuce, leaves separated, thickly shredded

Adv

Autors
Preparation time
30
Cooking time
3:40
Difficulty
Hard
Serves
8 people
Method
Baking
Category
Meat
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