This flavour-packed Pork Shoulder with Orzo is a crowd-pleaser that will have your guests coming back for seconds!

Looking for a show-stopping dinner party dish that's sure to impress? This mouth-watering Greek Pork Shoulder with Orzo recipe is sure to fit the bill! While it may take a bit of time to prepare and cook, the end result is well worth the effort. Featuring perfectly seasoned pork shoulder slow-cooked to tender perfection, this dish is bursting with flavour thanks to a blend of fresh herbs, lemon juice, garlic, olives, and caper berries. Served alongside a side of orzo, it's a meal that's sure to leave your guests wanting more.

For this recipe, we used Le Creuset Signature Cast Iron Casserole to ensure our pork shoulder is cooked to perfection. The stunning new azure casserole is perfect for showcasing your dish in style and keeping your dish warm until ready to serve.

Difficulty: Average
Prep Time: Under 30 Minutes | Cook Time: Over 2 Hours
Servings: 4 - 6

Ingredients:

• 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

Method:

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

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

3. Place the pork shoulder into a 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.

4. Turn up the oven to 220°C (200°C fan-forced), 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.

Recipe source: Le Creuset

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