Roast Pork & Potatoes
- Serves
- 4 servings
- Cook time
- 3 hours
A proper Sunday roast with Tocha Verde twice over: once in the marinade, once in the parsley sauce at the end. Three slow hours, about fifteen minutes of actual work.
All You Need
4 tbsp of Tocha Verde
Base:
- ~1 kg boneless pork shoulder
Sauce:
- 1 lime, juice and zest
- 4 cloves garlic
- 4 tbsp Tocha Verde
- 1 tbsp salt
- 2 tbsp olive oil
Garnish:
- 1/2 cup fresh parsley
To Do List
- Finely chop the garlic and combine with the remaining sauce ingredients.
- Reserve half the sauce, and rub the remainder over the pork to marinate for at least 1 hour in the fridge, ideally overnight.
- Preheat the oven to 300F.
- Roast the pork shoulder for around 3 hours.
- Remove from the oven and rest for 20 minutes.
- Finely chop the fresh parsley and combine with the reserved sauce.
- Just before serving, drizzle the pork with the parsley sauce and serve with potatoes and greens for a classic roast.
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