The time for a good festive roast has come! Even though this recipe is really simple, the roast comes out juicy and tender. And the potatoes? Heavenly! Juices from the pork shoulder drip into the potatoes during baking, coating them with a nice flavour. You don’t have to slave in the kitchen during the festive season anymore with this recipe!

Ingredients

• 600-700g of pork shoulder
• 150g of Curtice Brothers Organic Ketchup
• 2 tsp of dried oregano, 1 tsp for potatoes and 1 tsp for pork
• 1 tsp of salt
• 1 tsp of paprika powder
• 500g of potatoes, chopped
• 1 tbsp of olive oil
• 1 tsp of salt
• 1 tsp of dried oregano
• 1 sprig of fresh rosemary

Instructions:

1. Preheat oven at 180 degrees
2. In a baking tray, season the potatoes with olive oil, salt, oregano and rosemary. Set aside
3. In a small bowl, mix the ketchup with the oregano, salt and paprika
4. Place the pork shoulder over the potatoes and brush nicely with the ketchup and herbs mix
5. Cover with tin foil and roast in the oven for about 2 and a half hour to 3 hours
6. Remove foil and spoon juices over the meat
7. Roast for another 30 minutes

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