It may take almost 4 hours to make, but this mouth-watering pork dish is worth the wait!

Prep Time : 0:10 | Cook Time : 3:40 | Total Time : 3:50 | Serving : 6 person.

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

• 1 1/2 tsp ground cumin

• 1 1/2 tsp ground coriander

• 1 tsp dried oregano

• 1/2 tsp dried chilli flakes (optional)

• 1/2 tsp coarsely ground black pepper

• Steamed rice, to serve

Mint and oregano chimichurri

• 1/2 cup coarsely chopped mint

• 1/2 cup coarsely chopped coriander

• 1/4 cup coarsely chopped oregano

• 1 tbs orange juice

• 1 tbs lime juice

• 1/2 tsp ground paprika

• 1 garlic clove, crushed

• 1/4 cup (60ml) olive oil

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.

• Step 5

  Serve pork with rice and chimichurri.