Meltingly Tender Chimichurri Pork Shoulder Recipe

How to make Meltingly Tender Chimichurri Pork Shoulder

Prep Time:  20 minutes        |        Cook Time:  6 hours        |        Serves:  8

Ingredients

• 1 Ironbark Pork boneless pork shoulder roast
• 2 cups chimichurri sauce (recipe below)    
• 2 cups water    

Chimichurri:

• 1 big bunch of parsley
• 1 bunch of coriander
• 1 bunch of basil
• 4 large garlic cloves
• 1 small chilli
• 4 tbsp Remano red wine vinegar
• 1 cup The Olive Tree extra virgin olive oil
• Stonemill salt and pepper to taste

Method

Chimichurri Sauce:

1. Place basil, parsley and coriander into the food processor. Blitz or pulse until everything is finely chopped and mixed well, drizzling olive oil in between blitzing.
2. Add in chilli, garlic, red wine vinegar, salt and pepper into the food processor to give it one last pulse to blend everything together.

Pork:

1. Preheat oven to 160°C.
2. Place the pork in a pan and pour over half of your chimichurri sauce and give the pork a massage.
3. Pour water around the pork and cover the dish with a double layer of foil, sealing it tightly.
4. Place the pan into the oven and roast for 4 to 5 hours.  
5. Remove from the oven and let it rest for 30 minutes.
6. Now shred that tender pork with two forks.  
7. Serve on a serving plate with the remaining fresh chimichurri sauce and place chopped chilli on top.

Tip: Make sure you have all the fresh ingredients ready to go. The fresher, the better!

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie