Tender Slow Roasted Pork with Latin American Herb Sauce

Slow roasting meat allows the flavours to develop and tenderises the meat, giving you the perfect comfort food meal. The Latin American sauce, offers a piquant way to enjoy pork.

The process of brining the meat first, takes this recipe to the next level on the tenderisation score.

Pork:

8 litres water

2 cups coarse salt

2 cups sugar

4kg pork shoulder

Herb Sauce

4 cloves garlic, peeled and crushed

¼ cup fresh oregano, chopped

1T red wine vinegar

1T fresh lime juice

¼ cup extra virgin olive oil

Salt and pepper to taste

Pour the water into a large bucket. Add the salt and sugar, and stir to dissolve. Place the pork in the brine for 9-12 hours.

Preheat the oven to 180C. Drain, rinse and pat dry the pork and place on a rack set in a large roasting pan. Score the skin of the pork, taking care not to pierce the meat.

Roast the pork for 5 hours until the skin has browned and is crisp. Reduce the temperature to 150C and roast for another 2-3 hours until the meat is tender and falling off the bone.

Allow the meat to rest for 20 minutes before carving it.

To make the sauce place all the ingredients in a food processor and mix until blended.

Serve the pork with roast potatoes and a garden salad.