Spiced Pork Shoulder with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,066 cal. | (51 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 3.8 mg | (380 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,734 mg | (43 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 13.9 mg | (174 %) | ||
| Saturated fatty acids | 26.4 g | |||
| Uric acid | 598 mg | |||
| Cholesterol | 263 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 ½ kilograms Pork shoulder (bone-in, with the rind attached)
- 4 garlic cloves
- ½ tsp Red pepper flakes
- 1 Tbsp dried thyme
- 1 Tbsp ground Cumin
- 1 Tbsp sweet ground paprika
- 3 Tbsps Sea salt
- 5 Tbsps olive oil
- 4 Limes (juiced)
- 600 grams small, waxy potatoes
- 1 Tbsp freshly chopped thyme
Preparation steps
For the pork shoulder: Preheat the oven to 220°C (approximately 425°F).
Rinse the meat, pat dry and score the rind. Peel the garlic and mince. Mix with the red pepper flakes, thyme, cumin, paprika and 2-3 tablespoons sea salt and then rub over the meat. Transfer to a wire rack set over a drip pan and roast for about 30 minutes. Reduce the oven to 100°C (approximately 210°F). Mix the oil and lime juice together, brush over the meat and roast for about 6 hours, basting often with the oil and lime juice mixture.
For the potatoes: Parboil the potatoes in boiling water for about 15 minutes. Drain then add to the pork shoulder for the last hour.
Transfer the roast pork shoulder and potatoes to a serving platter and sprinkle with thyme. Season the pan juices with salt and drizzle over the meat and potatoes. Serve.
