An easy and delicious meal the whole family will enjoy.
SERVINGS:
8
READY IN:
2hrs (+ preparation)
GOOD FOR:
Delicious Christmas feast
INGREDIENTS
- 2kg boneless pork shoulder or butt, rind on
- 2 teaspoons garlic powder
- 2 teaspoons garlic powder
- Salt
METHOD
STEP 1
Lay pork roast out flat in a tray, rind-side up and uncovered. Allow to dry completely in the refrigerator for at least 1 hour, or overnight if time allows.
STEP 2
Remove pork from the refrigerator for 1-2 hours before roasting to allow it to come to room temperature.
STEP 3
Preheat oven to 200°C.
STEP 4
Use a sharp knife to score the rind in 1-inch intervals. Thoroughly pat the skin dry with paper towels.
STEP 5
Turn pork skin-side down. Rub garlic powder and about 1 teaspoon of salt into the meat underneath. Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers for best results (if you need more oil, add more). Season the rind with a generous amount of sea salt (about 1 tablespoon).
STEP 6
Transfer pork to a roasting dish and roast for 20 minutes, or until the rind crackles. Reduce temperature to 170°C and continue roasting for 1 hour and 20 minutes, depending on how well done you like your roast.
(To check if the pork is cooked, pierce the thickest part of the meat with a knife. If the juices run clear, the pork is cooked. Alternatively, pork is cooked when the thermometer shows 71°C.)
STEP 7
Increase the oven temperature back up to 230°C. Roast for 20 minutes until the rind has turned into an amazing golden crackling and the pork is cooked through.
STEP 8
Remove from the oven and allow to rest for 15 minutes before carving.
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Recipe credit: Cafe Delites
Image credit: Australian Pork
