Mexican
The Frugal Foodie
From
The Frugal Foodie
season
2
episode
3
Meltingly Tender Chimichurri Pork Shoulder with Chimichurri Sauce
With
Steph De Sousa
Ingredients
1 boneless pork shoulder roast
2 cups chimichurri sauce (see below)
2 cups water
Chimichurri: 1 big bunch of parsley
Chimichurri: 1 bunch coriander
Chimichurri: 1 bunch basil
Chimichurri: 4 large garlic cloves
Chimichurri: 1 small chilli
Chimichurri: 4 tbsp red wine vinegar
Chimichurri: 1 cup extra virgin olive oil
Chimichurri: salt and pepper, to taste
Method
Make the chimichurri: ensure all fresh ingredients are ready. Pop everything into your food processor. Blitz or pulse until everything is finely chopped and well mixed — keep it a little chunky for extra texture.
Add salt and pepper to taste. Give it one last pulse to blend everything together.
Pop your pork into a baking dish. Pour over half of your chimichurri sauce and give the pork a good massage — really rub it in.
Pour the water around the pork and cover the dish with a double layer of foil, sealing it tightly.
Pop it in the oven at 160°C for 4 to 5 hours until the house fills with aroma.
Remove from the oven and let it rest for 30 minutes.
Shred the tender pork with two forks. Serve with the remaining fresh chimichurri sauce.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
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