1 orange, zest and juice1.5kg pork shoulder or pork scotch fillet500ml apple cider500ml chicken stock2 teaspoons allspicesalt and pepper
Preheat oven to 250°C.
Tip: For a quick way to remove excess fat from a sauce, add a couple of mugs of ice to the pot as the fat quickly accumulates around the cold ice and solidifies. Then, using a slotted spoon, collect the ice (and the fat) and discard.
Variations: This recipe is fantastic with either a pork shoulder (with the bone) or a pork scotch fillet (without the bone).
Recipe from Summer TABLE by Jodie Blight.
Keep ½ cup of leftover roast juices and use with the leftover pork for the most amazing Pulled Pork Tacos later in the week.