Slow roast Pork Shoulder with smoked Paprika, Tomato and Black bean salsa.

1 shoulder of pork 2-2.5 kg

2tsp of Fennel seed

3tsp of coriander seed

2tsp of mustard seed

2tsp of salt

3tsp of Smoked paprika

3tsp of tomato paste

1 small bulb of garlic

1tsp of olive oil

1 Onion cut into large pieces

3 Bay leaves

Juice of 1 orange

Cup of white wine

Cup of water

8 whole peppercorns


Salsa:

1 tin of Black beans washed and drained

1 Small Red onion finely chopped

4 medium vine tomatoes deseeded and finely chopped

Juice of 2 limes

1 Red chilly deseeded and finely chopped

1tsp of dark brown Muscovado sugar

2 tsp of Balsamic vinegar

Salt and freshly ground black pepper to taste

Handful of fresh mint and Coriander roughly chopped

In a mixing bowl add the limejuice, vinegar, sugar and a pinch of salt, taste to check if it needs more lime, vinegar or sugar. Add the chopped onion and tomatoes; cover and leave to rest for an hour. Rinse and drain the black beans and add to the rest of the mixture along with the chopped herbs and chili, season to taste.

Pork:

Add the fennel, coriander and mustard seeds to a pan and gently roast over a medium heat just enough to release the oils but not to burn them, the mustard seeds should just start to pop. Add the seeds to a pestle and mortar along with the salt and grind to a coarse powder. Add the tomato paste to the spices along with the smoked paprika and orange juice and mix well.

In a large enough roasting tin to fit the pork, place the roughly chopped onion along with the bay leaves, garlic cloves and peppercorns and drizzle with olive oil. Spread the marinade all over the under side of the pork making sure its in all the nooks and crannies, then place in the pan on top of the onions skin side, up and leave to rest for an hour or two in a cool dry area.

Preheat the oven to 180°

Add the wine and water to the roasting tin. Cover the roasting tin securely in tinfoil then place in the oven for 30 mins at 180 then turn the temperature down to 150 (or 140 for fan assisted ovens). Cook for 4-5 hours removing from the oven every hour to baste the pork with the juices, cover again with the tin foil securely and return to the oven. When the pork is ready, you should be able to peel of strips of meat with no effort at all. Remove the pork from the pan and leave to stand covered in tinfoil to rest. Meanwhile strain the cooking liquid from the pan through a sieve into a medium sized pan being sure to squeeze through all the garlic pulp. Place over a medium heat and simmer until the sauce has reduced by about a third or reached the consistency of gravy.

Shred the meat of the pork with a fork removing the fatty skin then place in a serving dish and cover with the Gravy. Serve in floury white fajitas along with the salsa and sour cream.