Ecuadorian Slow roasted Pork | GCBC14 Ep64

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs reduce fat while maintaining flavor.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple cider

Apple cider provides sweetness without alcohol.

orange juice

🥗Healthier: fresh lime juice

💰Cheaper: lemon juice

Lime juice offers acidity with lower sugar.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some herbal notes.

Prepare the maggi mix by adding chopped onions and a handful of garlic.

Squeeze grapefruit, lime, and orange into the maggi mix to create the base liquid.

Chop coriander and spring onion roughly and add to the maggi mix.

Add chopped tomatoes to the maggi mix.

Include green chili, long red chili, and scud chilies to the mix, adjusting for heat preference.

Add a quarter cup of brown sugar and some red wine vinegar to the maggi mix for sweetness and acidity.

Incorporate ginger, smoked paprika, oregano, and cumin into the maggi mix.

Blend the maggi mix until pureed and fragrant.

Season the pork shoulder generously with salt and pepper.

Pour the blended maggi mix over the pork, ensuring even coverage.

Massage the marinade into the pork, getting it into the nooks and crannies.

Drizzle extra virgin olive oil over the pork for added moisture.

Cook the pork low and slow in the oven until tender, checking with a fork for doneness.

Once cooked, serve with potatoes to soak up the juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary