Cooking Instructions: Cook on 230°C for 30 minutes, then reduce temperature to 180°C and continue cooking for a futher 25 minutes per 500g of Pork.
Ingredients
- 1.5kg Pork Shoulder off the bone.
- Olive Oil.
- Grounded Salt.
- 4 &ndhas; 6 Potatos, peeled (small ones cut in half, large ones cut into quarters).
- 6 &ndhas; 8 Carrots, peeled (small ones cut in half, large ones cut into quarters).
- ½ Butternut, cut into 3cm squares (leave skin on).
- Ground Pepper
Method
- Pre heat oven to 230°c.
- Put pork in an oven tray with the skin facing up (try to use one with a wire rack inside, this will reduce sticking).
- Score the skin in a criss cross pattern (about 1cm squares), use a paper towel to dry the skin.
- Rub 2 tablespoons of olive oil onto the skin, then cover the skin is salt and rub it into the score marks.
- Place pork into oven for 30 minutes on 230°C then reduce it to 180°C and cook for a further 1¼ hours.
- Put all the vegetables into a pyrex dish and add some olive oil, salt and pepper.
- The vegetablesgo into the oven 15 &ndahs; 20 minutes after you reduce the temperature.
- Turn the vegetables after 30 minutes of cooking.
- When pork is ready remove from oven and allow to rest for atleast 15 – 20 minutes.
- Cut the Crackle (pork skin) off and use a paper towel to brush teh excess salt off of the top (you can also cut off the excess fat off of the bottom).
- The vegetables should be cooked, removed from oven and then slice pork.
- Serve with streamed vegetables and gravy.