Slow-roasted pork with thyme and marjoram

1 tbs chopped thyme

1 tbs chopped marjoram

3 garlic cloves, crushed

1/2 tsp sea salt

1/4 cup (60ml) olive oil

1 tbs rice vinegar

1.5kg boned pork shoulder, rolled

1. Preheat oven to 220°C. Combine thyme, marjoram, garlic, salt, oil and vinegar in large bowl. Add pork and use your hands to work herb mixture into rind and centre of pork to coat well.


2. Place pork on rack over large roasting pan and pour over any herb mixture remaining in the bowl. Cook in preheated oven for 30 minutes. Reduce temperature to 150°C and roast for a further 31/2  hours or until very tender. Remove from oven and cover with foil. Set aside for 15 minutes to rest.


3. Place the pork on a serving platter and drizzle with pan juices. Serve with roasted vegetables, pea mash and rocket salad.

Recipes: Emma Braz.    Photography: Ben Dearnley