Ingredients

• 500g x Pork Shoulder - boned and butterflied - See note below

• 1/2 x Cup fresh orange juice

• 1/2 x Cup fresh lemon juice

• 1/2 x Teaspoon black pepper

• 1 x Teaspoon dried thyme leaves

• Salt. Because of the strong citrus element in this dish only minimul salt is required or for your diet, salt free

Preparation

The following is from our notes when testing this recipe, however, the balance of the sweet and sour sauce should reflect your personal taste and importantly the degree of sweetness in the oranges you are using.

Our view is the sourness in the sauce needs to be fresh and zippy. We found that initially the sweetness from our oranges dominated so additional lemon juice was needed.

For the boned pork shoulder have your butcher slice through the middle so it is in effect butterflied, that is, two pieces each around 6cm thick. Lightly rub with olive oil and place in a baking pot with the bay leaves.

Having blended the lemon and orange to your liking add the ground anise seed, thyme, black pepper and salt if using and pour the mixture over the pork in the pot.

Next seal the top of the pot with foil, cover with the lid then place in a preheated oven at 200c and cook for around 11/4 hour, depending on your oven.

When cooked to your liking, allow to stand in the sauce for 5 minutes then slice and serve with arborio rice. We served with boiled baby potatoes and wilted spinach.

Important: As noted above, the key to this dish is the blending of the lemon and orange juice. Our view is the lemon juice needs to provide the sharp zip when served with the pork.

Comments: When buying the boned pork shoulder always good to explain to your butcher what you are working towards