Grapefruit, Chillis and Pork!

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Make Grapefruit, Chillis and Pork!

Slow Roast Mexican roast pork recipe gives a traditional Sunday roast a spicy, vibrant, Mexican twist. Heat from scotch bonnet, and the fragrance of zesty grapefruit add some warmth to this hearty recipe.  The pork is smothered in a paste with grapefruit zest, then cooked in the oven with the grapefruit juice, scotch bonnet chilli and onions, bubbling down to a spicy gravy.  The chilli in the drizzle is mellowed by the citrus juice, which also adds important acidity to the finished dish. If you’d rather leave out the chilli however, just use the spring onions instead.

Mexican Roast Pork Shoulder with Grapefruit and Scotch Bonnet Chilli

Ingredients

Serves 4

Total Time:  4 hours, 40 minutes.

Roast Pork

4-5 lb. pork shoulder, boned and rolled

1 scotch bonnet chilli

2 onions, thickly sliced

Sprigs of thyme

4 bay leaves

1 pinch of salt

Spice Rub

6 garlic cloves, peeled

1 tbsp of cumin seeds

2 grapefruit, zested and juiced

2 tsp sweet smoked paprika

1 1/2 tbsp of light brown sugar

1 tbsp of salt

1 tsp black pepper

Grapefruit Drizzle

1 grapefruit, juiced

1 scotch bonnet chilli, very finely chopped

2 spring onions, green part sonly, very finely chopped

1 tsp sugar

1 pinch of salt

Directions

Preheat the oven to 300°F

Pat the pork dry with paper towels and score through the skin in a diamond pattern with a sharp knife (or have your butcher to do this for you).

In a pestle and mortar, crush the garlic with the salt and cumin seeds. Add the grapefruit zest (save the juice) and grind again, then mix in the black pepper, sweet paprika and sugar. Rub this mixture all over the pork, making sure to get it into the scored areas.

Place the pork in a roasting pan and add the scotch bonnet chilli, onions, thyme and bay leaves. Mix the grapefruit juice with 3/4 cup of water and pour into the pan.

Sprinkle a little extra salt over the pork, wrap everything tightly with foil and roast in the oven for 3 1/2 hours, before removing the foil and roasting for a further hour, or until the top is covered with crisp, golden crackling and the meat is very tender.

Make the drizzle an hour before you want to serve the pork by combining everything in a bowl and mixing well (the citrus juice will mellow the heat of the chilli and the onion during this time). Serve with the roast pork and crisp crackling.

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