Orzo With Greek Pork Shoulder

A guaranteed hit with your visitors, this flavor-filled Greek Pork Shoulder with Orzo will have them hankering after seconds! Look no further if you’re looking for a visually stunning dinner party meal that will wow your guests. Although it takes some time and work to prepare this delicious meal, the results are well worth it. Imagine a perfectly seasoned pork shoulder that has been slow-cooked to a tender melting point and infused with a flavorful mixture of fresh herbs, garlic, lemon juice, olives, and caper berries. This culinary marvel, served atop a bed of orzo, is sure to wow your visitors and leave them wanting more.

We looked to the Le Creuset Signature Cast Iron Casserole to ensure the perfect execution of this dish and the ultimate in tenderness from our pork shoulder. The eye-catching blue casseroles not only elegantly displays your creation, but it maintains its warmth until it is ready to be served.

Orzo with Greek Pork Shoulder=

Average Difficulty | Less than 30 Minutes for Prep | More than 2 Hours for Cooking | 4–6 Servings


  • 1.6 kg pork shoulder, bone-in
  • Sea salt and freshly ground black pepper, to season
  • Olive oil
  • 5g fresh oregano
  • 5g fresh thyme
  • 5g fresh rosemary
  • 5g fresh sage
  • 2 lemons, juiced
  • 1 head of garlic
  • 6 shallots, halved
  • 100g black olives
  • 70g caper berries
  • 500ml chicken stock
  • 65ml dry white wine
  • 500g orzo pasta rice
  • 45ml olive oil


  1. Use plenty of salt to season the pig skin. Let it dry out in the refrigerator overnight, uncovered.
  2. Set the oven’s temperature to 180°C (fan-forced 160°C).
  3. Put the shoulder of pork in a casserole. After scoring the fat, liberally apply olive oil. Divide the herbs, caper berries, olives, shallots, garlic, and lemon juice among the casserole’s ingredients. Making sure not to touch the skin, carefully pour the white wine and stock into the saucepan. Place a cover on it and let it roast slowly for four hours.
  4. Elevate the oven temperature to 220°C (200°C with fan assistance), take off the casserole’s cover, and carefully remove the pig fat layer. After draining the liquid, put the pork shoulder back in the oven to bake for about an hour. If the skin isn’t crackling, grill it at the end. After cooking the orzo pasta rice until it is al dente, add seasoning and olive oil. Set aside to serve. Once the shoulder is carved, serve it with the heated orzo and more fresh herbs, if preferred, in the hot broth.

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