Slow-Roasted Mechoui Pork

Name: Slow-Roasted Mechoui Pork
Prep time: 20 min
Cook time: 240 min
Total time: 275 min
Yield: 8 servings
Cuisine: Quebecois
Ingredients: 2 tablespoons olive oil; 4 cloves garlic (minced); 1 tablespoon paprika; 1 tablespoon ground cumin; 2 teaspoons salt; 1 teaspoon black pepper (freshly ground); 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 2 kilograms pork shoulder (bone-in)

275 min 8 servings Medium

All Recipes

Savour the rich and aromatic flavours of traditional Quebecois mechoui de porc, perfect for gatherings.

Prep

20 min

Cook

240 min

Total

275 min

Servings

Difficulty

Medium

Mechoui de porc is a delightful Quebecois dish rooted in North African culinary traditions. Traditionally, 'méchoui' refers to a whole lamb spit-roasted over an open fire. In Quebec, this method has been adapted for pork, producing a tender and flavourful dish that’s perfect for large gatherings. The slow-roasting technique allows the spices to penetrate the meat, creating an aromatic and succulent experience. Whether you're hosting a festive event or a casual weekend meal, this mechoui de porc is sure to impress your guests.

Ingredients

Servings

For the Marinade

For the Pork

Instructions

Prepare the marinade

In a small bowl, combine olive oil, garlic, paprika, cumin, salt, black pepper, coriander, and cayenne pepper. Mix until well blended.

Pro tip: Adjust the cayenne pepper to your heat preference.

Marinate the pork

Place the pork shoulder in a large dish. Rub the marinade thoroughly over the pork, ensuring all sides are coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Pro tip: Marinating overnight enhances the flavour.

Preheat the oven

Preheat your oven to 300°F (150°C).

Pro tip: Ensure your oven is fully preheated before placing the pork inside.

Roast the pork

Place the marinated pork on a roasting rack in a baking dish. Roast in the oven for about 4 hours, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.

Pro tip: If the pork starts browning too quickly, cover it loosely with foil.

Rest the meat

Remove the pork from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.

Pro tip: Resting the meat is crucial for maintaining moisture.

Carve and serve

Slice the pork against the grain and serve hot with your favourite sides.

Pro tip: Use a sharp knife for cleaner slices.

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Tips & Tricks

<ul><li>Use a meat thermometer to ensure perfect doneness.</li><li>Marinate the pork overnight for enhanced flavour.</li><li>Let the meat rest before slicing to retain juiciness.</li></ul>

Serving Suggestions

Pair this mechoui de porc with a side of grilled vegetables or a fresh salad for a complete meal. For beverages, a light red wine or a robust beer complements the rich flavours beautifully. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve moisture, or enjoy cold in sandwiches.