Name: Harissa-crusted slow-cooked pork shoulder
Prep time: 20 min
Cook time: 255 min
Total time: 275 min
Yield: 4
Ingredients: 2kg piece boneless pork shoulder, at room temperature; 1 brown onion, sliced into rounds; ½ cup water; ½ cup white wine vinegar; 1 orange, sliced into rounds; 2 x 400g tins butter beans, drained and rinsed; ½ bunch silverbeet, stems and leaves thickly sliced; ¼ preserved lemon, rind only; Yoghurt and coriander leaves, to serve; SPICE PASTE; 150g harissa paste; 4 cloves garlic, crushed; 4 Tbsp tomato paste; 4 Tbsp brown sugar; 2 Tbsp mustard powder; 2 tsp cumin seeds; 4 bay leaves; 2 Tbsp sea-salt flakes

Harissa-crusted slow-cooked pork shoulder

A one-pot wonder that is not only delicious but keeps the cleaning to a minimum.

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Serves 4

Prep

20M

Cook

4H 15M

Total

4H 35M

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It’s hard to not make a mess in the kitchen, but Karen’s got a one-pot wonder roast pork that is not only delicious but keeps the cleaning to a minimum. Karen’s not just going to cook some plain, boring dish though. Oh no, this slow-cooked beauty will feature gently spiced Moroccan flavours combined with aromatics and served with couscous and yoghurt. It’s so tender it will melt in your mouth.

Ingredients

2kg piece boneless pork shoulder, at room temperature

1 brown onion, sliced into rounds

½ cup water

½ cup white wine vinegar

1 orange, sliced into rounds

2 x 400g tins butter beans, drained and rinsed

½ bunch silverbeet, stems and leaves thickly sliced

¼ preserved lemon, rind only

Yoghurt and coriander leaves, to serve

SPICE PASTE

150g harissa paste

4 cloves garlic, crushed

4 Tbsp tomato paste

4 Tbsp brown sugar

2 Tbsp mustard powder

2 tsp cumin seeds

4 bay leaves

2 Tbsp sea-salt flakes

Method

Preheat oven to 140°C fan-forced (160°C conventional).

To make spice paste, combine all ingredients in a small bowl. Rub paste all over the pork.

Put onion in the base of a heavy casserole pot with a lid. Add water, white wine vinegar and orange slices, and sit pork on top. Cover and roast for 31/2 hours, then remove from oven and increase temperature to 200°C fan-forced (220°C conventional).

Remove pork from the pot and set aside. Add butter beans, silverbeet and preserved lemon rind, and stir through. Return pork to pot and cook, uncovered, for a further 40 minutes (pork will darken with some burnished edges).

Cut pork into 2cm slices. Spoon silverbeet mixture onto a large serving dish and lay pork slices on top. Scatter over coriander leaves and serve with yoghurt on the side.

It’s hard to not make a mess in the kitchen, but Karen’s got a one-pot wonder roast pork that is not only delicious but keeps the cleaning to a minimum. Karen’s not just going to cook some plain, boring dish though. Oh no, this slow-cooked beauty will feature gently spiced Moroccan flavours combined with aromatics and served with couscous and yoghurt. It’s so tender it will melt in your mouth.

Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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