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
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2 tsp olive oil
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1.3kg Coles Australian Pork Slow Cook Scotch Roast
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1 red onion, cut into wedges
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1 orange, zested, juiced
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2 limes, zested, juiced
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2 garlic cloves, crushed
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1 1/2 tsp ground cumin
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1 1/2 tsp ground coriander
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1 tsp dried oregano
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1/2 tsp dried chilli flakes (optional)
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1/2 tsp coarsely ground black pepper
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Steamed rice, to serve
Mint and oregano chimichurri
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1/2 cup coarsely chopped mint
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1/2 cup coarsely chopped coriander
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1/4 cup coarsely chopped oregano
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1 tbs orange juice
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1 tbs lime juice
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1/2 tsp ground paprika
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1 garlic clove, crushed
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1/4 cup (60ml) olive oil
Method
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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.
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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.
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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.
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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.
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Step 5
Serve pork with rice and chimichurri.