FRESH
of the week
Spiced Sunday
Roast Pork
Prep time: 20 mins
Cooking time: 4 hrs 20 mins
+ resting time
Serves:
4-5
Massel
Stock Powder
168g
kg
Pork Shoulder
Roast Bone In
399
ea
Method
2kg pork shoulder, bone in and
skin on (room temperature)
1 Wild Fennel Meat Spice Blend
1 tin butter beans, drained
& rinsed
2 leeks, thinly sliced
5 cloves garlic, finely sliced
2 cooking apples, cored
& quartered
2 cups vegetable stock (make
sure to use a gluten free stock)
1 Tbsp vinegar (preferably
apple cider)
1. P
re-heat the oven to 230°C fan bake.
2. Thoroughly dry the pork skin using paper towels.
Then, using a very sharp knife, make scores about 1
cm apart into the skin and fat, being careful not to go
so deep that you cut into the flesh of the meat.
3. S
eason the pork flesh and skin generously with salt,
making sure to get in the score lines. Then rub the
spice mix all over the pork.
4. P
lace the butter beans, leeks, garlic and apples, into
the bottom of a medium-sized roasting dish. Drizzle
with olive oil, season with salt and pepper and toss
to coat. Place the pork shoulder on top of the fruit
and vegetables, drizzle with a little olive oil and then
carefully pour the stock and vinegar over, being
mindful not to wet the pork skin.
5. Place in the oven for 30 minutes, until the pork skin
has puffed up, started to crackle and turn golden.
6. R
emove from the oven and cover with foil. Reduce the
temperature to 160°C fan bake and return to the oven
for 3 ½ hours.
7. R
emove the foil and turn the oven back up to 230°C
fan bake to allow the crackling to crisp up again. This
should take about 20 minutes.
8. T
ake out of the oven and leave to rest for 20 minutes
before carving and serving.
Top Tips
• I f time permits, leave the pork
shoulder uncovered in the fridge
overnight to help dry it out.
Ceres
Organic Apple
Cider Vinegar
750ml
Edgell
Beans 400g
Limited to 12 assorted
749
ea
149
ea
LIQUOR
799
Ingredients
HOUSEHOLD
Meat
Spice Blend
DF
PANTRY
Perfect with
Skill level:
Not too hard
GROCERY
With deliciously crunchy crackling and succulent apples, beans and leek,
this pork shoulder will be sure to jazz up your Sunday roast game. Paired
perfectly with a side of steamed greens.
