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Method
Step 1
Preheat oven to 140°C. Heat the oil in a flameproof roasting pan over high heat. Add the pork and cook, turning occasionally, for 8 mins or until browned all over. Remove from heat.
Step 2
Place onion around pork. Combine orange juice, orange zest, lime juice, lime zest, garlic, cumin, coriander, oregano, chilli, if using, and pepper in a small bowl. Season with salt. Pour over the pork and turn pork to coat.
Step 3
Cover pan tightly with foil. Roast, basting the pork occasionally with pan juices, for 3 hours or until pork is very tender. Remove foil. Roast for a further 30 mins or until sauce thickens slightly. Cover and set aside for 15 mins to rest.
Step 4
To make the mint and oregano chimichurri, combine mint, coriander, oregano, orange juice, lime juice, paprika, garlic and oil in a bowl. Season.
Prep time10 mins10 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
2 tsp olive oil
1.3kg Coles Australian Pork Slow Cook Scotch Roast
1 red onion, cut into wedges
1 orange, zested, juiced
2 limes, zested, juiced
2 garlic cloves, crushed
1½ tsp ground cumin
1½ tsp ground coriander
1 tsp dried oregano
½ tsp dried chilli flakes (optional)
½ tsp coarsely ground black pepper
Steamed rice, to serve
Mint & oregano chimichurri
½ cup coarsely chopped mint
½ cup coarsely chopped coriander
¼ cup coarsely chopped oregano
1 tbs orange juice
1 tbs lime juice
½ tsp ground paprika
1 garlic clove, crushed
¼ cup (60ml) olive oil
Description
For a new take on the traditional roast, slow cook pork in a citrus and garlic mojo sauce and serve with a fresh mint and oregano chimichurri.
Method
Step 1
Preheat oven to 140°C. Heat the oil in a flameproof roasting pan over high heat. Add the pork and cook, turning occasionally, for 8 mins or until browned all over. Remove from heat.
Step 2
Place onion around pork. Combine orange juice, orange zest, lime juice, lime zest, garlic, cumin, coriander, oregano, chilli, if using, and pepper in a small bowl. Season with salt. Pour over the pork and turn pork to coat.
Step 3
Cover pan tightly with foil. Roast, basting the pork occasionally with pan juices, for 3 hours or until pork is very tender. Remove foil. Roast for a further 30 mins or until sauce thickens slightly. Cover and set aside for 15 mins to rest.
Step 4
To make the mint and oregano chimichurri, combine mint, coriander, oregano, orange juice, lime juice, paprika, garlic and oil in a bowl. Season.
