Slow-roasted until mouthwateringly tender and rubbed in a blend of fragrant herbs, this Italian-inspired pork is perfect for elevating your classic Sunday roast.
- Preheat the oven 140°C. Take a sharp knife and cut small slits into the meat. Insert the slivers of garlic all over the meat. Mix together the herbs and chilli. Rub the pork roast with 1 tbsp of olive oil and salt and pepper.
- In a very large frying pan, sear the meat on all sides until browned. Rub the remaining oil over the pork and then roll in the herbs. Arrange on a roasting rack over a roasting tin. Place in the hot oven and cook for approx 4-5 hours.
- The meat will be tender and fall apart when the string is removed. Slice the pork and place on a platter with rosemary sprigs and other fresh herbs. Serve with sauce and some crispy or mashed potatoes.
To make the sauce
Finely chop the capers, shallots, garlic, and mint and place in a small bowl. Add the vinegar, oil, salt and pepper and a large pinch of sugar. Mix well and pour into a serving jug.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Pair this succulent slow-roasted pork with a glass of finest* Chianti Riserva. This deep ruby red wine is smooth, elegant and packed with the aromas of cherry and plums.