Slow-roasted Tuscan pork recipe

Method

1. Preheat the oven 140°C. Take a sharp knife and cut small slits into the meat. Insert the slivers of garlic all over the meat. Mix together the herbs and chilli. Rub the pork roast with 1 tbsp of olive oil and salt and pepper.
2. In a very large frying pan, sear the meat on all sides until browned. Rub the remaining oil over the pork and then roll in the herbs. Arrange on a roasting rack over a roasting tin. Place in the hot oven and cook for approx 4-5 hours.
3. The meat will be tender and fall apart when the string is removed. Slice the pork and place on a platter with rosemary sprigs and other fresh herbs. Serve with sauce and some crispy or mashed potatoes.
4. To make the sauce, finely chop the capers, shallots, garlic, and mint and place in a small bowl. Add the vinegar, oil, salt and pepper and a large pinch of sugar. Mix well and pour into a serving jug.

• See more Italian recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

• 

  Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.