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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Spring flavours and melt in the mouth roast pork with a difference.
4 cloves garlic, peeled and cut into slivers
1/4 c Tbsp extra virgin olive oil
2 Tbsp dried thyme
4 Tbsp dried oregano
Salt and pepper
1.5kg potatoes, peeled and quartered
1/3 c lemon juice (2 lemons)
To serve
Greek salad, asparagus or green beans
Recipe thanks to our friend Bunny Eats Design
4 cloves garlic, peeled and cut into slivers
1/4 c Tbsp extra virgin olive oil
2 Tbsp dried thyme
4 Tbsp dried oregano
Salt and pepper
1.5kg potatoes, peeled and quartered
1/3 c lemon juice (2 lemons)
To serve
Greek salad, asparagus or green beans
Recipe thanks to our friend Bunny Eats Design
Preheat oven to 170°C. Place an oven rack centre of the oven.
Place the pork shoulder on a chopping board. Pat the skin dry with paper towel. Using a sharp knife, make shallow cuts diagonally across the skin about 2cm apart. Rotate 90 degrees and make shallow cuts 2cm apart diagonally across the skin to create a diamond pattern.
Stab the pork meat all over and insert a sliver of garlic into each cut. Drizzle pork with 2 Tbsp extra virgin olive oil. Rub to coat evenly. Season pork with 2 Tbsp dried oregano, 2 Tbsp dried thyme, salt and pepper
Transfer the pork with the skin side facing up, to a foil lined roasting tray. Place tray in oven and roast for 2 hours and 30 minutes at 170°C.
While the pork is cooking, place cut potato into a bowl. Drizzle with 2 Tbsp extra virgin olive oil and 1/3 cup lemon juice which is the juice of approximately 2 lemons. Season potatoes with 2 Tbsp dried oregano salt, pepper. Mix to combine.
After roasting for 2 hours and 30 minutes, remove tray from oven and turn the oven temperature up to 230°C.
Add the potatoes to the tray around the pork. Lift up the lower end of the pork so that the skin sits flat like a table. Use potatoes to hold up the pork. The skin should sit to ensure the skin receives even heat to form crackling. Once the oven has reached 230°C, return tray to the oven. Roast for 30 to 40 minutes at 230°C until skin is crispy and crackled all over and the potatoes are golden and cooked through.
Remove tray from oven. Cover with foil to keep warm. Rest for 15 minutes. Gently pull out the bones which will slide out easily. Carve pork into thick slices and serve with lemon potatoes, Greek salad, asparagus or green beans.
Spring flavours and melt in the mouth roast pork with a difference.
2kg pork shoulder
4 cloves garlic, peeled and cut into slivers
1/4 c Tbsp extra virgin olive oil
2 Tbsp dried thyme
4 Tbsp dried oregano
Salt and pepper
1.5kg potatoes, peeled and quartered
1/3 c lemon juice (2 lemons)
To serve
Greek salad, asparagus or green beans
Recipe thanks to our friend Bunny Eats Design
Preheat oven to 170°C. Place an oven rack centre of the oven.
Place the pork shoulder on a chopping board. Pat the skin dry with paper towel. Using a sharp knife, make shallow cuts diagonally across the skin about 2cm apart. Rotate 90 degrees and make shallow cuts 2cm apart diagonally across the skin to create a diamond pattern.
Stab the pork meat all over and insert a sliver of garlic into each cut. Drizzle pork with 2 Tbsp extra virgin olive oil. Rub to coat evenly. Season pork with 2 Tbsp dried oregano, 2 Tbsp dried thyme, salt and pepper
Transfer the pork with the skin side facing up, to a foil lined roasting tray. Place tray in oven and roast for 2 hours and 30 minutes at 170°C.
While the pork is cooking, place cut potato into a bowl. Drizzle with 2 Tbsp extra virgin olive oil and 1/3 cup lemon juice which is the juice of approximately 2 lemons. Season potatoes with 2 Tbsp dried oregano salt, pepper. Mix to combine.
After roasting for 2 hours and 30 minutes, remove tray from oven and turn the oven temperature up to 230°C.
Add the potatoes to the tray around the pork. Lift up the lower end of the pork so that the skin sits flat like a table. Use potatoes to hold up the pork. The skin should sit to ensure the skin receives even heat to form crackling. Once the oven has reached 230°C, return tray to the oven. Roast for 30 to 40 minutes at 230°C until skin is crispy and crackled all over and the potatoes are golden and cooked through.
Remove tray from oven. Cover with foil to keep warm. Rest for 15 minutes. Gently pull out the bones which will slide out easily. Carve pork into thick slices and serve with lemon potatoes, Greek salad, asparagus or green beans.
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