Christmas Pork Shoulder


 2kg Pork shoulder joint 

250ml Extra virgin olive oil Agria Gea 

4-5 cloves garlic 

2 tsp nutmeg 

1/2 tsp cumin

4-5 bay leaves 

5-6 rosemary sprigs 

2-3 cinnamon sticks 

2-3 tbsps honey 

5-6tsp mango chutney 

1 orange

1 lime 

1 cube of chicken stock 

3tbsp sherry vinegar 

200 ml whole milk 

Sea Salt and ground black pepper


Clean and remove the blood from the meat and put seasoning on it.

Tie the meat with a rope and plate it in a big deep bowl. 

Use the zests of the orange and lime and then cut the citrus fruits in half and put them in.

Add the rest of the ingredients.

Wrap it with a clean film and foil.

Leave it to rest at least 5-6 hours.

Preheat the oven to 160 degrees for 10 minutes.

Then, just transfer the meat and the marinade as it is (with all the ingredients) to a deep roasting pan.

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First, cover it with a baking paper and then with the aluminum foil.Roast the pork for 4hours and 30minutes to 160 degrees.

After that remove the baking paper and aluminum foil and roast it for another 10 minutes until the pork shoulder has a nice golden brown color.

Before serving taste it and if it is necessary put seasoning again.

Attention:Don’t remove the ropes from the meat until the meat it’s ready. Cut them before serving!

Tips:Nice combination to enjoy your meat with raisins, prunes, cranberries ...and of course your Christmas mood!!

Merry Christmas..!!!

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