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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. See method
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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.
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