ORANGE-GLAZED PORK SHOULDER
Ingredients
1 boneless pork shoulder
30 g butter
4 oranges
45 ml cognac
herbes de Provence
salt
Pepper
Preparation
1. Preheat the oven to 220°C. Place the pork shoulder in a roasting tray with salt, pepper, herbes de Provence, cognac, and the butter cubes, and roast for 15 minutes until browned.
2. Squeeze 2 oranges. Once the meat is browned, lower the oven temperature to 200°C and cook for 1 hour, basting it with the juice from time to time.
3. Peel and slice the other 2 oranges.
4. With 5 minutes remaining, add the orange slices to the tray with the meat. Serve.
