- Dish Type Low and Slow
- Occasion Entertaining
- Cut Scotch
- Serves 8-10
- Prep Time 15 mins
- Cook Time 3 hrs 20 mins
- 2 tbsp Dried oregano
- 1 tbsp Garlic powder
- 1 tbsp Smoked paprika
- 1 tsp Ground white pepper
- 2 tbsp Tomato paste
- 1.8kg Boneless pork scotch/collar butt
- 3 tsp Finely grated lemon rind
- 2 tbsp Olive oil
- 1 cup Dry white wine
- 1 cup Chicken stock
- 1 Red onion, cut into wedges
- 1 Lemon, cut into wedges
- 1 tbsp Honey
- Serve with Tzatziki dip, tomato, cucumber, mint and pita breads
Preheat oven to 150°C fan-forced.
Combine oregano, garlic powder, paprika and pepper in a bowl. Spoon tomato paste onto the pork flesh. Sprinkle with lemon rind. Rub well to cover pork completely, then sprinkle oregano mixture all over to coat.
Heat oil in a large lidded heavy-based saucepan over medium-high heat. Cook pork for 5 mins each side or until spice coating is lightly browned.
Pour wine and stock into the saucepan and add onion and half of the lemon wedges. Bring to a simmer and cover with lid. Transfer to the oven and roast for 3 hours or until pork is falling apart. Carefully transfer pork to a plate.
Remove cooked lemon wedges from cooking liquid, then bring liquid to the boil. Stir in honey and reduce heat to medium. Simmer, uncovered, for 5 mins or until reduced slightly.
Using 2 forks, shred pork into bite sized pieces. Drizzle a little of the reduced sauce mixture over the top.
Serve pork with tzatziki dip, tomato, cucumber, mint, pita and remaining lemon wedges.