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Slow-roasted shoulder of pork
- 4-5 garlic cloves , peeled
- 2 red chillies
- shoulder of pork , also called the blade, about 2.75-3kg/6lb-6lb 8oz, on the bone with the skin on and scored (ask the butcher to do this for you)
- juice 5 lemons
- 3 tbsp olive oil
- 300ml chicken stock
- large bunch oregano , leaves picked
Directions:View on BBC Good Food
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