By Chef Eunice – Prep/Cook time: 3hr/20min – Serves: 5-6
Ingredients
Maggie Aromatic n’ zesty garlic rub 2.5kg boneless Pork shoulder
5–6 large potatoes, sliced
Two white onions, sliced
1 tbsp mild yellow mustard
6 whole garlic cloves, unpeeled
3 peeled garlic cloves, cut into quarters 3–4 fresh rosemary sprigs
7–8 fresh thyme sprigs
2 tsp dried oregano
Freshly ground black pepper, to taste Juice of 2 lemons, freshly squeezed 150ml extra virgin olive oil
250–300ml chicken stock
Salt, to taste
Method
Preheat your oven to 180°C.
Place the sliced onions in a roasting pan and set the pork on top. Using your hands, smear the pork with mustard and rub in the Maggi aromatic and zesty garlic rub.
Make small incisions in the pork and insert the garlic clove quarters into the incisions. Scatter the remaining whole garlic cloves around the pan.
Arrange the potatoes around the pork in a single layer. Sprinkle the pork and potatoes with salt, black pepper, and dried oregano. Add the rosemary and thyme sprigs.
Drizzle with olive oil and lemon juice. Add the chicken stock to the bottom of the roasting pan, ensuring it comes up 2/3 of the way up the potatoes. Place the pan on the lower rack of the preheated oven and roast for 30 minutes.
Lower the heat to 150°C and roast for 1 hour. Increase the heat to 165°C and roast for an additional 1 hour and 45 minutes until the pork is fork-tender. Turn the potatoes halfway through the cooking time and check if more water is needed.
Baste the pork every hour by spooning pan juices to keep it moist and enhance the flavour. Remove the pan from the oven and let the pork rest for 10 minutes before serving. Serve and enjoy this heartwarming meal, perfect for a special occasion.
