1kg boneless pork shoulder (fat layer trimmed)

1 orange (zest and juice)

4 garlic cloves (minced)

1 whole garlic bulb (cut in half)

1 tbl sp paprika

1 tbl sp onion powder

1/2 tbl sp mustard powder

1 cup red wine

Parsley stems (saved from the verde)

EVOO

Sea salt

2 cans butter beans (drained)

Preheat oven to 140 degrees celicus.

In a tray place orange zest, minced garlic cloves, paprika, onion powder, mustard powder and solid pinch of sea salt and drizzle in enough EVOO to make a paste. Place pork shoulder in and massage marinade paste into pork. Ideally leave overnight to marinade, but no stress if you can’t.

Position pork in the middle of the tray and pour in red wine, orange juice, parsley stems and halved garlic bulb. You should have at least finger 2 nails of liquid, if not add some water to top up to. Cover in foil and place into oven.

Cook covered for 3 hours.

Remove parsley stems and squeeze out half your garlic cloves, before adding in your butter beans, drizzle some EVOO and sea salt on top and cook covered for another 45 minutes, mixing beans halfway through the 40 minutes.

Cook uncovered for 20 more minutes.

Whilst cooking keep an eye on liquid, you never want no liquid, top with water when needed.

Remove from oven and allow to rest for minimum 20 minutes covered, before cutting into slices. Salt your beans to taste at the end. Plate beans, then add slices of pork and finish with your pan sauce/juices on top.

Salsa Verde

2 bunches parsley (leaves, washed)

1 lemon (juice)

4 garlic cloves (chopped)

EVOO

Salt

Add parsley, lemon juice and cloves to blender and blitz, adding EVOO bit by bit until you have a bright green, just runny sauce. Season with salt to taste and pop on top of pork.