Entree: Norfolk Island – Island-Style Pork Roast (Slow-roasted pork shoulder seasoned with island-style citrus, garlic, and a sweet-salty glaze)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs 30 min

Additional 20 min

Total 3 hrs 50 min

Ingredients

- 4 lb (1.8 kg) bone-in pork shoulder, approx. usable weight
- 4 tbsp (60 ml) olive oil
- 6 cloves (approx. 30 g) garlic, minced
- 2 tbsp (30 ml) soy sauce
- 1/4 cup (60 ml) freshly squeezed orange juice
- 2 tbsp (30 ml) freshly squeezed lime juice
- 2 tbsp (30 g) brown sugar, packed
- 1 tbsp (15 ml) honey
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) dried thyme
- 1/2 tsp (1.5 g) crushed red pepper flakes (optional)
- 1/4 cup (60 ml) coconut milk (for basting, optional)
- 2 sprigs fresh thyme (for roasting)
- 1 medium onion, halved (approx. 150 g)
- 1 cup (240 ml) low-sodium chicken broth

Instructions

1. Preheat oven to 325°F (160°C). Pat the pork shoulder dry with paper towels.
2. In a bowl combine olive oil, minced garlic, soy sauce, orange juice, lime juice, brown sugar, honey, kosher salt, black pepper, allspice, dried thyme, and crushed red pepper flakes to make a paste.
3. Rub the paste all over the pork shoulder, massaging it into any crevices. Place the halved onion and thyme sprigs in the roasting pan and set the pork on top.
4. Pour chicken broth into the pan around (not over) the pork to keep the pan moist and prevent drippings from burning.
5. Roast uncovered for 3 to 3 1/2 hours, or until the internal temperature reaches 195°F to 205°F (90°C to 96°C) and the meat is fork-tender.
6. During the last 30 minutes of roasting, baste the pork occasionally with pan juices and brush with coconut milk mixed with a little extra honey for a glossy finish if using.
7. When finished, remove the pork and tent loosely with foil for 15–20 minutes. Skim and reduce pan juices on the stovetop over medium heat for 3–5 minutes to make a simple glaze, if desired.
8. Pull or slice the pork and spoon glaze over the meat. Serve with steamed rice or roasted taro and a wedge of lime.