Roasted Pork and Potatoes with Maltese Flavors

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder, boneless 1.5 kg (3.3 lbs) pork shoulder, boneless
• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, olive oil, thyme leaves, paprika, salt, black pepper, and lemon juice to create a marinade.
3. 3.
   Place the pork shoulder in a large roasting pan and rub the marinade all over the meat, ensuring it is evenly coated. Let it marinate for at least 30 minutes.
4. 4.
   Arrange the potato chunks around the pork in the roasting pan.
5. 5.
   Roast in the preheated oven for approximately 2 hours, or until the pork is tender and the potatoes are golden and crispy.
6. 6.
   Remove from the oven and let the pork rest for a few minutes before slicing.
7. 7.
   Serve the roasted pork and potatoes together, garnished with fresh thyme leaves.

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a pork shoulder with a good amount of marbling, as this will ensure a juicy and tender roast.
• Potatoes — Opt for starchy potatoes, such as Russet or Yukon Gold, as they will become crispy on the outside while remaining fluffy on the inside.

Tips & Tricks

• For extra flavor, you can add a splash of white wine to the roasting pan before placing it in the oven.
• To achieve a crispy crust on the pork, increase the oven temperature to 220°C (425°F) for the last 10 minutes of cooking.
• Leftovers can be used to make delicious sandwiches or added to salads for a quick and satisfying meal.

Serving advice

Serve the roasted pork and potatoes as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a glass of red wine.

Presentation advice

Arrange the sliced pork on a platter, surrounded by the crispy potatoes. Garnish with fresh thyme leaves for a pop of color.