Meet our new product. Nutritional and convenient, only 100 calories per serving.
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2 kg boneless pork shoulder
1 tablespoon paprika
2 teaspoons ground cloves
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/4 cup rice malt syrup
1/4 cup olive oil
1 orange, zested
2 tablespoons fresh orange juice
Day Before: line a baking dish with baking paper. Wash the pork under cold running water and pat dry with paper towel. Mix the spices, salt, pepper, rice malt syrup, olive oil, ¼ cup (60ml) water, orange zest and juice in a jug and pour over the pork, rubbing well into the meat. Place the pork, in the prepared baking dish. Cover and marinate in the fridge for at least 8 hours or overnight.
Day of: preheat the oven to 200°C. Remove the pork from the fridge and allow to stand for 10 minutes. Add 1 cup (250ml) water to the base of the dish and pop in the oven. Bake for 30 minutes then turn the baking tray around and bake for a further 30 minutes, adding another 1/2 cup of water if necessary. Bake for a further 30 minutes, turning the tray around after 15 minutes.