Cuban pork shoulder with fennel salad recipe
 Slow cooked pork shoulder gets a Cuban makeover in this delicious recipe from Saturday Kitchen. 2kg/4lb 8oz–3kg/6lb 8oz pork shoulder on the bone 4 garlic cloves, grated1 tbsp cumin seeds 1 tbsp coriander seeds 2 tsp dried oregano 1 orange, juice only2 limes, juice only2 tbsp red wine vinegar 3 tbsp olive oilsalt and freshly ground black pepper 2kg/4lb 8oz–3kg/6lb 8oz pork shoulder on the bone 4 garlic cloves, grated 1 tbsp cumin seeds 1 tbsp coriander seeds 2 tsp dried oregano 1 orange, juice only 2 limes, juice only 2 tbsp red wine vinegar 3 tbsp olive oil salt and freshly ground black pepper 1 bunch coriander, leaves picked1 lime, juice only1 orange, segmented 1 fennel bulb, thinly sliced salt and freshly ground black pepper 1 bunch coriander, leaves picked 1 lime, juice only 1 orange, segmented 1 fennel bulb, thinly sliced salt and freshly ground black pepper 150g/5½oz black beans from a tin, drainedolive oil, for drizzling1 tbsp chopped fresh oregano1 tbsp chopped fresh coriandersalt and freshly ground black pepper 150g/5½oz black beans from a tin, drained olive oil, for drizzling 1 tbsp chopped fresh oregano 1 tbsp chopped fresh coriander salt and freshly ground black pepper Method To make the pork, slash the fat of the pork shoulder in several places using a sharp knife. Place the garlic, cumin and coriander seeds and dried oregano into a pestle and mortar and smash until you make a paste. Whisk in the orange and lime juice, red wine vinegar and olive oil and season with salt and pepper. Place the pork in a large bowl and coat well with the marinade. Cover with cling film and marinate in the fridge overnight. Preheat the oven to 160C/140C Fan/Gas 3. Place the pork in a roasting tin, cover with kitchen foil and roast for 3 hours. Remove the foil, baste and roast for another 2–3 hours until soft and falling off the bone. To make the salad, place the ingredients in a bowl and mix together with some salt and pepper.To make the beans, place the black beans in a bowl and dress with the olive oil, oregano, coriander and some salt and pepper. To serve, shred the pork and divide between plates. Serve with the beans and salad on the side. To make the pork, slash the fat of the pork shoulder in several places using a sharp knife. To make the pork, slash the fat of the pork shoulder in several places using a sharp knife. Place the garlic, cumin and coriander seeds and dried oregano into a pestle and mortar and smash until you make a paste. Whisk in the orange and lime juice, red wine vinegar and olive oil and season with salt and pepper. Place the garlic, cumin and coriander seeds and dried oregano into a pestle and mortar and smash until you make a paste. Whisk in the orange and lime juice, red wine vinegar and olive oil and season with salt and pepper. Place the pork in a large bowl and coat well with the marinade. Cover with cling film and marinate in the fridge overnight. Place the pork in a large bowl and coat well with the marinade. Cover with cling film and marinate in the fridge overnight. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Place the pork in a roasting tin, cover with kitchen foil and roast for 3 hours. Remove the foil, baste and roast for another 2–3 hours until soft and falling off the bone. Place the pork in a roasting tin, cover with kitchen foil and roast for 3 hours. Remove the foil, baste and roast for another 2–3 hours until soft and falling off the bone. To make the salad, place the ingredients in a bowl and mix together with some salt and pepper. To make the salad, place the ingredients in a bowl and mix together with some salt and pepper. To make the beans, place the black beans in a bowl and dress with the olive oil, oregano, coriander and some salt and pepper. To make the beans, place the black beans in a bowl and dress with the olive oil, oregano, coriander and some salt and pepper. To serve, shred the pork and divide between plates. Serve with the beans and salad on the side. To serve, shred the pork and divide between plates. Serve with the beans and salad on the side.