Slow Roasted Pork with Citrus & Garlic

Serving this delicious slow roasted pork as a part of your Christmas feast will not disappoint.

Ingredients: 

• 3kg pork shoulder 
• 5 cloves garlic, grated 
• 1 tablespoon dried oregano
• 2 springs of fresh rosemary 
• Salt and freshly ground pepper
• Juice of 2 oranges 
• Grate orange peels for zest 
• Juice of 2 lemons 
• Grate lemon peels for zest 
• Juice of 2 limes
• 1/4 cup extra-virgin olive oil

Method: 

1. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (every 4cm) with a paring knife.
2. Mix the citrus juices, zest, garlic, oregano, rosemary  and olive oil in a large glass bowl. Submerge the pork in the marinade, add salt and pepper and cover with plastic wrap. Refrigerate at least 24 hours or up to 48 hours. Bring to room temperature 1 hour before roasting.
3. Preheat the oven to 250°. Place pork on a large roasting pan, fatty side up, roast uncovered for 1 hour. 
4.  Add the marinade to the pan. Cover with foil, lower the oven temperature to 180° roast for 5 hours. Check occasionally to see if it needs water. 
5. Transfer pork to a cutting board and let rest 10 minutes. Slice pork and serve with your favourite salad and roast vegetables or potatoes.