Slow-roasted shoulder of pork

Preheat oven to 220°C.

Mix bay leaves, coriander, garlic and lemon peel with a glug of olive oil and rub all over pork. Season.

Place pork in a roasting pan and cook for 30 minutes.

Reduce oven temperature to 180°C, cover pork loosely with foil and cook for a further 30 minutes.

Boil potatoes in plenty of salted water until tender, drain and toss with olive oil to coat.

Place potatoes around pork and cook for another 30-45 minutes or until meat is cooked through and potatoes are crispy.
 
Take two:

Make pork pitas by stir-frying diced leftover pork with potatoes, sliced onions, garlic and cumin seeds.

Stir through chopped coriander and serve in pitas with tomato, cucumber and mint yoghurt.

Buy all the ingredients now from Pick n Pay.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.