Sticky Slow Roasted Pork Shoulder with Green Salsa
An absolutely delicious, tender and succulent roast to enjoy with friends and family.
Ingredients
- 2/3 cup malt vinegar
- 1 green chilli, chopped
- 1 green capsicum, chopped
- 2 tbs coriander sprigs (to garnish)
- 1 bunch coriander, sprigs picked
- 1 bunch mint, sprigs picked
- 1 bunch parsley, sprigs picked
- 3 spring onion, chopped
- 4 corn cobs
- 1 lime, wedges (to serve)
- 2 limes, juiced
- 1 tsp chilli flakes
- 2/3 cup honey
- 1 tbs olive oil
- 1 garlic bulb, halved crossways
- 2kg boneless pork shoulder
- 1 tbs salt flakes
Method
- Preheat oven to 220°C and line the base and sides of a deep roasting tray with two layers of foil. Remove and discard netting from pork. Combine honey, vinegar and chilli in roasting pan. Add pork flesh side down and coat in mixture, avoiding the skin. Rub salt and olive oil into the skin. Place garlic under the narrower end of the pork so that the skin of the pork sits flat in roasting pan. Add 1 cup of water to pan, and cook for 20 minutes.
- Reduce oven to 140°C and cook, for 3 hours or until pork meat is tender and easily pulls away when pressed with a fork.
- Place corn in a microwave safe bowl with 1 cup water and cover with plastic wrap. Microwave on high for 5 minutes or until corn has softened. Drain and transfer corn to roasting pan. Increase the temperature to 200°C. Roast pork and corn, turning corn halfway, for 30 minutes or until pork crackling is crisp and bubbling, and corn is sticky. Remove from oven and rest for 15 minutes.
- Meanwhile, for the green salsa, place 1 bunch coriander, 1 bunch mint, 1 bunch parsley, 1 green capsicum,1 green chilli, 3 spring onions, juice of 2 limes, 1/2 cup (125ml) olive oil in a food processor and whiz until finely chopped and combined. Stand until required.
- Transfer corn to a serving platter. Slice some of the pork, place on the platter and drizzle with some of the salsa. Add the unsliced pork to platter, garnish with coriander. Serve with remaining salsa and lime cheeks.
