Rôti de porc aux épices, farci d'herbes et d'ail

Ingrédients

• 2.25 kg / 5 lbs pork shoulder joint or pork loin
• 4 garlic cloves (sliced)
• 2-3 tbsp shashlik spice rub or your favourite rub
• 1 bunch of flat leaf parsley (chopped)
• 1 tbsp olive oil
• 2 bay leaves

Préparation

1. 1

   Preheat the oven to 475F/220C.

2. 2

   If you buy a roast that's been tied, untie it and lay flat on a cutting board. Prick the pork all over with a tip of a sharp knife and insert sliced garlic into those little pockets. Then sprinkle with a little bit of extra virgin olive oil, and a tablespoon of spice rub of your choice. Generously sprinkle it with chopped parsley and roll it up tight. Tie with a piece of kitchen twine and rub with your rub of choice.

3. 3

   Transfer to a roasting pan, tuck a couple of bay leaves under the twine and pop it in the oven. Roast the pork for 20 minutes, then bring the temperature down to 375F/190C and roast 1 hour 10 minutes or until the meat thermometer registers 145F-150F.

4. 4

   Let it rest for 10-15 minutes and serve with mashed or roasted potatoes. Alternatively, cool it in the fridge overnight, slice thinly and serve it cold as a starter.