It is a Jamie Oliver recipe and I have made it several times over the two years I have had it.
I can't find a link to the original recipe so am posting it here from the magazine
Serves 8-10 (with leftovers if you're lucky!!)
1 x 5.5kg neck end of shoulder of pork or 2 x 1.75kg boneless pork shoulder joints
1/2 x 340g jar good quality fine shred orange marmalade
freshly ground black pepper
- Pre heat oven to Gas Mark 4/180C
- Place the pork in a large roasting tray and score the skin (I get my butcher Mr Pargiter to do this for me)
- Drizzle over the olive oil and rub in
- Season with sea salt and freshly ground black pepper
- Roast for about 5 hours or until pork is tender and shreds easily
- Remove from oven
- Mix the marmalade with a teaspoon of black pepper and spoon this all over the pork
- Put the pork back in the oven for another 30 minutes or so until it golden and glazed
- Remove from oven and let it rest for at least 30 minutes covered loosely with foil
- When ready to serve shred the pork and the crackling, drizzle over some of the sticky juices and serve on a large platter.
That is the original recipe, I now cook it slightly differently, in that I have the oven at 100C and cook the meat for 12 hours, then I turn it up to 200C for 30 minutes before adding the glaze. I also add a few chili flakes to the glaze
I have done this both for buffets and for a Sunday roast and each time it has been very well received and demolished - sometimes I have leftovers sometimes I don't!
I made this for a Sunday lunch with Husband, DD, Mum, her Husband and my Best Friend yesterday and again they all loved it and I do have leftovers so am trying to decide how best to use them up
Watch this space...