Rukimini Iyer is a food stylist and best-selling author of the revolutionary The Roasting Tin series of cookbooks which have won fans from Nigella Lawson to Jay Rayner. The Roasting Tin Around the World was named in The Sunday Times, the Guardian and the Daily Mail’s Best Cookbooks of 2020, with The Green Roasting Tin listed as a The Sunday Times Bestseller of the Year in 2019. Her latest book, The Green Barbecue, focuses on vegetarian and vegan barbecue recipes to cook outdoors and in.
Her flair for foolproof, no-fuss, flavour-packed dishes have made Rukmini Iyer’s recipes a household regular, showing readers that by letting the oven to do all the hard work, you don’t have to spend hours at the stove.
In The Roasting Tin Around The World, Rukimini has taken classic dishes from around the world and reworked them into bold, punchy one-tin meals.
Expect a bunch of weeknight recipes that show you how how easy it is to chop a few ingredients, pop them into a roasting tin and let the oven do the work (saving you time on the washing up in the process!). Tasty, healthy dinners and make-ahead lunch boxes that will help you save money and time in the long run.
Perfect for: Enthusiasts of traybake dinners, busy families and anyone seeking nourishing weeknight meals that can double up as lunch the next day.
This melt-in-the mouth roast pork recipe flavoured with cumin, cinnamon, and orange for a thoroughly festive feel is recommended as a Christmas alternative, but we reckon it will make a great family meal any time of year.
Rukmini says: “This is one of the nicest dishes of pulled pork I’ve ever made, and the recipe was inspired by watching Mexican chef Cristina Martinez on Chef’s Table. While a home cook with an ordinary oven can’t hope to create anything like the slow-cooked miracle that is her barbacoa, this version is unlikely to disappoint your guests.”
Serves: 6-8 Prep: 10 min Cook time: 4 h 30 min Total time: 4 h 40 min
See also: How You Can Enjoy the Taste of Indonesia
- 2 white onions, thickly sliced
- ½ bulb garlic, cloves crushed but unpeeled
- 2 oranges, thickly sliced
- 2 bay leaves
- 2 tsp fresh or dried oregano
- 1 large cinnamon stick
- 2kg boned pork shoulder
- 2 tsp sea salt
- 3 tsp ground cumin
- 1 tbsp freshly ground black pepper
- Tortillas and sour cream
- Chilli sauce (optional)
- Preheat the oven to 140°C fan/160°C/gas 2.
- Tip the onions, garlic, oranges, bay leaves, oregano and cinnamon stick into a large lidded casserole dish or a roasting tin.
- Rub the pork shoulder all over with the sea salt, ground cumin and pepper, then sit the pork on top of the vegetables (you may need to move the vegetables and orange slices around so some sit around the pork joint in order to fit it in to your casserole dish).
- Cover tightly with foil or the lid, then transfer to the oven and roast for 4 hours 30 minutes.
- Remove the lid or foil for the final 45 minutes and increase the oven temperature to 200°C fan/220°C/gas 7, to allow the skin to crisp up.
- Remove the crackling and cut it into pieces. Shred the cooked pork with two forks, and serve the pork and crackling with tortillas, sour cream and your favourite chilli sauce, if you wish.
See also: Nigella Lawson’s Golden Jubilee Chicken