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1 Using a sharp knife, cut a 1.6k g pork shoulder into 1.5 cm-thick slices. Ask your butcher for a whole deboned joint, rindless and with an even layer of fat. (If you ask him nicely, he may take care of step 1 for you with his sharp butcher’s knife.)
2 Make the marinade. Combine 125 ml fresh orange juice; 125 ml fresh lemon juice; 125 ml ginger beer; 15 ml smoked paprika; 5 ml each ground cumin, coriander and chilli powder; 10 ml onion flakes; 3 crushed garlic cloves; 5 bay leaves; 5 ml sea salt flakes and 5 ml crushed peppercorns; and a chilli; mix through the meat.
3 Marinate the meat for about 30 minutes. While it marinates, light the fire and get the coals ready.
4 Thread the meat onto a skewer and press all the garlic cloves, bay leaves and onion flakes remaining in the tray in-between the slices of meat. Finish off with half an orange at the end of the skewer and place it in the wire basket of your electric rotisserie.
5 Braai the pork over low coals for about 3 hours; the meat will rotate slowly over the heat. Mix about 30 ml sriracha sauce with the remaining marinade and baste the meat with this every 30 minutes.
6 Remove the meat from the heat and carve the succulent and golden-brown braaied pork into chunks all along the skewer. Serve with a fresh salad in toasted tortillas or pita breads. A salsa of ripe avocado, diced sweet pineapple, chopped coriander, red onion and cucumber is a delicious accompaniment. Enjoy!
*Without a rotisserie An electric rotisserie is not essential. Braai your pork gently over medium coals, turning frequently. If you have a kettle braai, close the lid and monitor the temperature – 160°C is ideal. Or roast the meat in the oven, turning as needed.
