Citrus Slow-Cooked Pork Shoulder

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Citrus Slow-Cooked Pork Shoulder First

Citrus Slow-Cooked Pork Shoulder

Citrus Slow-Cooked Pork Shoulder Marinated With Lemons, Limes, Allspice, Paprika, And Garlic.  Rosemary Buttercup Pumpkin Puree, Fondant Agria Potatoes, Roasted Red Onion.  Salad Of Rocket, Asparagus, Green Apple, Orange Pepper And Organic Tomato, Balsamic Vinaigrette.

 

My Creative Thought Process

Citrus slow-cooked pork shoulder started with my mother coming over for lunch the other day.

So I and my sons took a trip to the local grocery store, a couple of days before she came over.

From there we had a look around, they had a special on dried spices so I got some whole allspice berries, smoked paprika, and ground cumin.

That’s where the creative process started. I sourced the pork from my local butchery which was a free-range pork shoulder.

I then got green Granny Smith apples, asparagus, and rocket, which I love, those 3 foods go really well with pork.

I’m good at what I do, and the food I cook touches people’s lives, this is what keeps me going and I love it.

Food and cooking are life, cooking in a professional environment is relentless, unforgiving and at times punishing, it never stops.

It could be all going well one minute, then the next it can all turn the other way.

I get instant gratification from my customers. They’re eating the food that I created for them.

My creative process starts with ingredients that I might see. This sets a thought process in motion and from there a dish is created,

I look at current trends, the seasonality of ingredients, and what I love to eat, which is pretty much anything.

Everything I do is for you, your enjoyment, (and mine) if I can in some way make your life easier where you don’t have to think about the small stuff. This is what makes me happy. 

Free Range Pork

For this citrus slow-cooked pork shoulder recipe, I brought some free-range pork shoulder.

The pork shoulder I got came from Poaka Free Range Pork Farm their pork is amazing the pigs are heritage breed Tamworth’s, Berkshire’s, and Wessex saddleback pigs.

Slow grown on their open pasture and finished on a diet of acorns and sweet chestnuts, these are truly free-range farmed.

Free-range pork in New Zealand is very mainstream, it’s not cheap however the flavor is outstanding with even fat content, my sons love this stuff.

I don’t eat meat very often now, so when I do I make sure it’s the best I can get.

I pay respect to the farmer, and the pork by marinating and cooking the pork with love and care.

Asparagus And Rocket

Two plant-based foods I love, asparagus has a very short season in New Zealand from mid-September to late December so I make the most of it.

I peel the asparagus stems to remove the outer skin which sometimes can be stringy. Rocket (roquette, arugula) is the best green leaf vegetable, it has a distinctive spicy piquant flavor.

It is commonly found in commercially available lettuce leaf mixes. I prefer to buy rocket by itself as I love the flavor. I can get it almost all year round.

Arugula or Roquette
Rocket (roquette aka arugula)  
Fresh Asparagus

Allspice, Smoked Paprika and Cumin

Allspice

Allspice is a spice that has been valued for centuries. Its usefulness can be seen in its preservative properties.

It offers to keep both fish and meat edible on long voyages, which was invaluable during seafaring days when there were limited resources at hand.

allspice is still used extensively in the fishing industry in Scandinavia, where barrels of fish are transported from market to market.

Allspice is suitably named for its bouquet and flavor.

The spice smells of cloves, nutmeg, and cinnamon. When crushed the allspice has quite a pungent flavor, this is how I like to use it.

You should always buy whole allspice berries and crush them yourself when needed.

The allspice berries are widely used in Jamaican cuisine and are one of the main ingredients in jerk seasoning and pastes.

For the citrus slow-cooked pork shoulder I used the whole berries and crushed them myself.

The best way to crush the allspice berries is to use a mortar and pestle, they come in handy.

Smoked Paprika

Hungarians have adopted this as their national spice, using it generously in their famous goulashes, stews, and chicken dishes.

Paprika also has an affinity with Spanish and Portuguese cuisines.  

Paprika is mild to pungent and sweet with a hint of bitterness, always check the label which will give you a guide to its pungency.

The red peppers aka capsicums have the seeds removed, they are dried in the sun and ground to a powder, sometimes they are dried over hot coals which gives the paprika that distinctive smoky flavor.

For the citrus slow-cooked pork shoulder I used smoked paprika.

Cumin

Cumin has a strong spicy-sweet aroma with a slightly pungent bitter taste.

You can buy it ground or whole seeds, the seeds can be dry-fried before grinding to bring out the toasted nutty flavor. For the citrus slow-cooked pork shoulder I used ground cumin.

Cumin is widely used in spicy dishes and is very common in Indian, Middle Eastern, North African, and Moroccan foods. Cumin also features in German foods like sauerkraut, pickles, sausages, and Munster cheese. 

Allspice berries, Smoked Paprika and Ground Cumin
Top to bottom Allspice berries, Smoked Paprika, and Ground Cumin

Food Is Very Subjective

What I like, you might not, and vice versa. Different people have different taste buds – some overly savory flavor orientated.

Others are at the other end of the scale. Some people may want overly spicy, sour, or sweet flavor notes.

There is a cultural aspect that is sometimes overlooked, Halal and Kosher are two that come to mind.

Allergens in today’s world are trending where people make an informed or uninformed lifestyle choice to remove allergens from their diet, gluten, dairy or soy are good examples.

Then there are the people who if they eat a certain food group like peanuts or crustaceans (shellfish) both these foods can induce Anaphylaxis: A life-threatening reaction.

Adequate treatment for anaphylaxis can save lives.

If you suspect that you or anyone are experiencing a severe allergic reaction, seek medical attention as soon as possible.

Symptoms of anaphylaxis include but are not limited to hives, difficulty breathing, and sudden weakness or confusion.

Getting to the point the quantities in this recipe are only a guideline, you can add more or less of any ingredient or omit something altogether. 

However in saying that for the best flavor profile and micro-nutrients it is recommended that you follow the recipe and don’t remove too many ingredients.

Larder Stables And Must Have Kitchen Tools

  • I’ll make it easy for you. stock your kitchen with these basic ingredients – Butter, milk, Himalayan pink or quality sea salt, whole peppercorns, sugar, vinegar, virgin olive oil, and plain flour.

Essential Kitchen Tools – Must Haves

You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.

My Professional Recommendations

Seasoning Food

Maldon Sea Salt Flakes
  • As a chef the most underrated ingredient in the kitchen is salt. When my recipes call for salt and pepper I use a variety of different salts and freshly ground black pepper.

Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.

Citrus Slow-Cooked Pork Shoulder First

Citrus Slow-Cooked Pork Shoulder

Free Range Pork Shoulder I Paid Respect To The Farmer, And The Pork By Marinating And Cooking The Pork With Love And Care
Prep Time 1 day 1 hour
Cook Time 5 hours
Total Time 1 day 6 hours
Course Dinner, Main Course
Cuisine New Zealand
Servings 4 People
Calories 529 kcal

Ingredients
  

Citrus Pork Marinade

  • 800 grams Pork shoulder - free range
  • 6 cloves Garlic - peeled and crushed
  • 2 each Limes - zest and juice
  • 2 each Lemons
  • 2 each Shallots - peeled and sliced
  • 10 each Allspice berries - crushed
  • 2 tbsp Smoked paprika
  • 1 tbsp Cumin - ground
  • ½ cup Sugar brown - loosely packed
  • ¼ cup Vinegar - apple cider
  • 500 mls Freshwater

Vegetables

  • 4 each Potatoes agria - washed quartered
  • 1 each Onion - red
  • 10 each Asparagus spears - peeled
  • 1 each Pepper aka capsicum - seeds removed and sliced
  • 2 each Apples green granny smith - cored and cut julienne
  • 2-3 handfuls Rocket aka arugula aka roquette

Buttercup Pumpkin Puree

  • ½ each Pumpkin - buttercup
  • ½ cup Cream
  • 1 sprig Rosemary - fresh
  • Himalayan pink salt and freshly ground black pepper

Condiments 

  • Vinegar - balsamic
  • Olive oil - extra virgin
  • Himalayan pink salt and freshly ground black pepper

Instructions
 

Marinating The Pork Shoulder

  • In a suitably sized bowl or container, big enough to fit the pork.
    Place the citrus juice and zest, crushed allspice, paprika, ground cumin.
    Step 1 Citrus Juice, Zest and Spices
  • Add the brown sugar and sliced shallots, break up the brown sugar
    Step 2 Add Shallots and Brown Sugar
  • Add the crushed garlic and apple cider vinegar.
    Step 3 Add Garlic and Shallots
  • Add the water, mix with a whisk to dissolve the brown sugar, and add the pork.
    Place on the lid or cover with plastic wrap and put in the fridge for 12-24 hours. 
    Step 4 Add Water and Pork

Cooking The Pork

  • After You've marinated the pork.
    Preheat the oven to 150ºC (300ºF).
    Remove the pork from the marinade, pat dry the pork with disposable paper towels, and season with Himalayan pink salt and freshly ground black pepper.
    Place pork into a deep baking dish, with a trivet, and pour the marinade into the bottom of the tray.
    Place into the oven for 4 hours.
    If the skin starts to color too much you can cover it with aluminum foil.
    When the 4 hours are up turn the oven off, leave the oven door ajar and let the pork sit there for 20 – 30 minutes.
    Slow Cooked Pork Shoulder

Cooking Potatoes and Red Onions

  • To cook the potatoes and red onion, place them into the pork marinade about 3 hours into the pork cooking process.
    Some of the pork fat will have rendered down into the marinade cooking the potatoes and red onion into the marinade will take on the essence of the pork and give them a wonderful flavor.

Pumpkin Puree

  • Place the pumpkin into a pot covered with water, add the salt and rosemary, bring to a boil and simmer until the pumpkin is soft, drain the water remove the rosemary, and discard.
    Leave the pumpkin in the pot for about 5 minutes.
    The pumpkin will steam dry.  Remove the pumpkin from the pot, add the cream to the pot and bring to a boil.
    Remove from the heat and add the pumpkin back in. If you have a potato masher, mash the pumpkin, if not a whisk or a stick blender will be fine.
    Pumpkin and Herb Mash

Asparagus

  • Blanch the asparagus in salted boiling water for 1-1 ½ minutes, and refresh in iced water.
    Peeled Asparagus

Balsamic Vinaigrette

  • Making the balsamic vinaigrette place the balsamic, oil, salt, and pepper into an airtight container and shake to emulsify.

Plating The Citrus Slow-Cooked Pork Shoulder

  • Plating up the citrus slow-cooked pork shoulder, slice the pork, red onion, and potatoes.
    In a bowl place the rocket, orange peppers, asparagus, and apple, and drizzle in some of the vinaigrette. Arrange the ingredients on a plate as I did.  Enjoy!
    Citrus Slow-Cooked Pork Shoulder First
Keywords Allspice, Asparagus, Citrus, Pork Shoulder, Smoked Paprika

NUTRITIONAL INFORMATION
Serving Size: 120g Roasted pork shoulder, salad, potatoes, asparagus, red pepper salsa, and vinaigrette.
Calories 529 | Total Fat 32.3 g | Carbohydrates 25.5 g | Fiber 4.8 g | Protein 32.3 g | Iron 2.4 mg

Citrus Pork Marinade

I wanted to add citrus, slightly spicy, sweet flavor notes to the citrus slow-cooked pork shoulder.

That’s where the idea came from to use allspice berries, smoked paprika, and ground cumin.

The pork should be marinated the day before you want to cook it, for best results marinate for 24 hours.

Citrus Slow-Cooked Pork Shoulder Second
Citrus Slow-Cooked Pork Shoulder Third
Completed dish: citrus slow-cooked pork shoulder marinated with lemons, limes, allspice, paprika, and garlic.

My Enjoyment For Your Benefit And Value

I create these dishes for your enjoyment, I have fun doing it. After cooking in manic fast pasted environments, cooking at home is relaxing and therapeutic.

If I can add value to your life, giving you ideas for breakfast, lunch, or dinner even children’s meals I will have achieved what I set out to do.

All the ingredients in this recipe you can find at your local whole foods or grocery store.

I always try to use organic, free-range, or ethically farmed products, the traceability of the product is also important to me.

This usually has a story behind it that I can pass on to my family, friends, customers, and you.

Try this recipe and I hope you enjoy cooking and eating it as much as we did. I believe that recipes are worth nothing until you share them.

Let me know how you got on cooking my citrus slow-cooked pork shoulder dish, and also what you think of the flavor.

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