Step 1: Marinate the Pork
In a bowl, combine:
- Olive oil
- Garlic
- Lemon zest
- Lemon juice
- Paprika
- Oregano
- Thyme
- Rosemary
- Onion powder
- Salt
- Black pepper
- Chili flakes (if using)
Rub the marinade all over the pork, making sure it gets into any cuts or scored skin.
Cover and refrigerate for at least 6 hours, preferably overnight.
Step 2: Roast the Pork
Preheat the oven to 170°C (340°F).
Place the pork in a roasting pan with the fat side facing up.
Cover tightly with foil.
Roast for 2½ hours.
Remove the foil and increase the oven temperature to 220°C (425°F).
Roast for another 20–30 minutes until the outside is beautifully browned.
Step 3: Finish Over Charcoal (Optional but Recommended)
Prepare a hot charcoal grill.
Grill the roasted pork for 5–8 minutes per side, turning carefully until lightly charred and smoky.
Brush with the pan juices while grilling for extra flavor.
Step 4: Prepare the Fries
Increase oven temperature to 220°C (425°F).
Toss the potato fries with:
- Vegetable oil
- Paprika
- Garlic powder
- Salt
- Pepper
Spread on a baking tray.
Bake for 35–40 minutes, turning halfway through until golden and crispy.
Step 5: Steam the Vegetables
Steam the carrots and green beans for 5–7 minutes until tender-crisp.
Toss with butter, salt, and black pepper.
Step 6: Slice and Serve
Allow the pork to rest for 10 minutes before slicing.
Serve generous portions with:
- Crispy fries
- Steamed carrots
- Green beans
Drizzle with the roasted pan juices and garnish with fresh lemon wedges for an extra burst of flavor.
Tips for the Best Charcoal Roasted Pork
- Marinate overnight for deeper flavor.
- Pork shoulder stays especially juicy during roasting.
- Finishing over charcoal adds authentic smoky flavor.
- Let the meat rest before slicing to keep it moist.
- Serve with garlic mayo, chili sauce, or homemade gravy for an even more satisfying meal.