Gourounopoulo (roasted pork shoulder)

by Darinee Durai @ 06 Jan 2017

Rock salt, for brine
1 pork shoulder, (about 4.5kg and skin-on)
1 (each) lemon and orange, zested and juiced
50g mustard
400ml water
10g garlic cloves, crushed
100g thyme

Spread rock salt onto a baking tray and top with the pork shoulder skin side down. Cover the baking tray with aluminum foil and place a heavy object on top so that the pork shoulder skin is immersed into the rock salt. Brine for about an hour and then rinse off the rock salt. Rub the brined pork shoulder skin with lemon and orange zests and coat with mustard. Transfer the seasoned pork shoulder into a baking pan. Add in 400ml water, lemon and orange juices, crushed garlic cloves and thyme. Cover the baking pan with aluminum foil and roast the pork shoulder in a pre-heated oven at 150°C until meat is tender, for about 6 hours. Remove the aluminum foil and roast for another hour at 185°C until pork shoulder skin turned crispy. Remove and cut into 15 pieces.

Serves 15

Gourounopoulo (roasted pork shoulder)

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