5 cloves of garlic, minced (20g)
2 medium onions, coarsely chopped (200g)
2 cups of freshly squeezed orange juice (480ml)
4 cups of dry white wine (960ml)
1/2 cup of olive oil (120ml)
2 tablespoons of salt
1 pork shoulder, medium-sized (2.7kg)
1 can of passion fruit in syrup (450g)
1 can of figs in syrup (400g)
1 can of pineapple in syrup (490g)
1 tablespoon of mustard
5 cloves of garlic, minced (20g)
2 medium onions, coarsely chopped (200g)
2 cups of freshly squeezed orange juice (480ml)
4 cups of dry white wine (960ml)
1/2 cup of olive oil (120ml)
2 tablespoons of salt
1 pork shoulder, medium-sized (2.7kg)
1 can of passion fruit in syrup (450g)
1 can of figs in syrup (400g)
1 can of pineapple in syrup (490g)
1 tablespoon of mustard
Mince the garlic and onion in a processor or blender, then transfer to a large bowl
Combine the orange juice, white wine, olive oil, salt, and mix well
Place the pork shoulder in a large ceramic dish, prick with the point of a knife, and brush with the marinade
Cover with plastic wrap and refrigerate for at least 24 hours
The next day, preheat the oven to 250°C (hot)
Transfer the pork shoulder and its juices to a large roasting pan
Cover with aluminum foil and roast in the preheated oven for 2 hours
Remove the foil and continue roasting, basting occasionally with the pork's juices, until the meat is tender and falls apart easily
Strain the juices from the passion fruit, figs, and pineapple
In a saucepan, combine the pineapple, juices, passion fruit, and figs, as well as the mustard
Bring to a boil over high heat
Remove from heat and strain the juices
Place the pork shoulder in a large serving dish, spoon some of its juices over it, and serve with the fruit
Calories per serving: 508
Note: If the sauce is insufficient, add 1/2 or 1 cup of water as needed to prevent drying out
