Organic Mexican roast pork shoulder with grapefruit and Scotch Bonnet chilli
by Helen Graves
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Ingredients
Fresh Meat
2kg pork shoulder, boned and rolled, preferably organic
Fruit & Vegetables
1 Scotch bonnet chilli
2 onions, thickly sliced
6 garlic cloves, peeled
2 grapefruit, zested and juiced
1 grapefruit, juiced
1 Scotch bonnet chilli, very finely chopped
2 spring onions, green part sonly, very finely chopped
Salad & Fresh Herbs
sprigs of thyme
4 bay leaves
Store Cupboard
1 pinch of salt
1 1/2 tbsp of light brown sugar
1 tbsp of salt
1 tsp black pepper
1 tsp caster sugar
1 pinch of salt
Spices & Dried Herbs
1 tbsp of cumin seeds
2 tsp sweet smoked paprika