Ingredients

The following ingredients have 4 Servings
  • 28 ozs Pork shoulder (without the rind)
  • 2 organic lemons
  • 2 sprigs rosemary (finely chopped)
  • 5 sprigs thyme (finely chopped)
  • 2 cloves garlic cloves (finely chopped)
  • 3 Tbsps olive oil
  • 1 Tbsp fennel seeds
  • salt
  • peppers (freshly ground)
  • grease (for the roaster)
  • 5 cups Mixed Mushrooms (i. e. , porcini, chestnuts, brown caps, field mushrooms, chopped)
  • 2 Tbsps Cranberry jam

Instruction

  • Preheat the oven to 240°C | 475F | gas 9. Wash the meat and pat dry.
  • Wash one of the lemons under hot water. Remove the zest and squeeze out the juice.
  • Mix together the oil, lemon juice, chopped herbs, lemon zest, garlic, fennel seeds, salt and pepper. Rub the mixture over all sides to evenly coat the meat.
  • Place the meat in a greased roasting pan in the preheated oven. Roast for 10-15 minutes turning occasionally, until the meat is golden brown on all sides.
  • Rinse the remaining lemon under hot water and slice.
  • Lower the heat to 190°C | 375F | gas 5. Continue roasting for a further 1 - 1 1/2 hours until done.
  • 25 minutes before the end of the roasting time add the mushrooms, jam and lemon slices to the pan. Serve the roast together with the mushrooms and lemon slices on a serving platter.