2 kg boneless rolled pork shoulder
2 oranges, zested and juiced
2 tbsp brown sugar
1 tbsp white miso paste
½ tsp dried chilli flakes
1 onion, sliced
1 red chilli, diced
- Dry the pork shoulder skin with kitchen paper, score it with a very sharp knife and put it in a dish. Mix the orange zest and juice with the sugar and miso and add the chilli flakes. Pour this over the pork, cover and leave overnight, or for several hours.
- Heat the oven to 150C/fan 130C. Lay the onion slices in a roasting tin and put the pork on top, skin-side up. Pour over the marinade and then add a mug of water to the tin. Cover the lot with foil and cook for 4 hours.
- Take off the foil and turn the oven up to 180C/fan 160C. Baste the pork with any juices and cook it for a further hour, then turn the oven up again to 200C/fan 180C. Making sure the juices don’t burn, add more water if you need to. Cook for 30 minutes to make sure the skin crisps. Lift the pork onto a plate to rest, pour the juices into a bowl and add the fresh chilli.
- Pull the pork into chunks and dress them with the juices, add the cooked onion if you like. Serve with baked potatoes or buns to stuff it into.