Greek Pork Shoulder with Orzo

• 1.6 kg pork shoulder, bone-in
• Sea salt and freshly ground black pepper, to season
• Olive oil<
• 5g fresh oregano
• 5g fresh thyme
• 5g fresh rosemary
• 5g fresh sage
• 2 lemons, juiced
• 1 head of garlic
• 6 shallots, halved
• 100g black olives
• 70g caper berries
• 500ml chicken stock
• 65ml dry white wine
• 500g orzo pasta rice
• 45ml olive oil

Season the pork skin well with salt. Leave uncovered in the fridge overnight to dry out.

Preheat the oven to 180°C (160°C fan-assisted).

Place the pork shoulder into the Le Creuset 27cm Signature Oval Casserole. Score the fat and drizzle well with olive oil. Scatter the herbs, lemon juice, garlic, shallots, olives, and caper berries in the casserole. Pour the stock and white wine into the casserole, taking care not to touch the skin. Cover with the lid, and slow roast for 4 hours.

Turn up the oven to 220°C (200°C fan-assisted), remove the lid from the casserole and scoop off the layer of fat that has come from the pork. Pour off the liquid and return the pork shoulder to the oven for approximately 1 hour. Grill the skin towards the end if it’s not crackled. Cook the orzo pasta rice until al dente, toss in olive oil and season. Keep aside for serving. Carve the shoulder and serve in the hot broth with the warm orzo and more fresh herbs if desired.