Pork shoulder is the cheapest pork cut for roasting at around $10/kg. Your market butcher can bone, roll and score it for you even stuff it, just ask! Gewürzhaus spice mixes can be purchased in-store by the gram, making this an economical way to add flavour.

 

Preparation time: 15 minutes + drying time for pork prior to roasting

Cooking time: 2 ½ hours

Serves: 6

Cost per serve: $4.20*

 

INGREDIENTS

Roast pork

2kg Boneless rolled pork shoulder, scored by the butcher

2 teaspoons olive oil

1 ½ tablespoons (15g) Gewürzhaus crunchy pork crackling rub

 

Roast potatoes

1 kg Desiree potatoes, peeled and quartered

1 tablespoon olive oil

Salt flakes and freshly ground black pepper

 

Peach aioli

2 peaches, deseeded and peeled

2 cloves garlic, skin on

1 teaspoon lemon juice

¼ cup (60ml) olive oil

½ teaspoon (2.5g) Gewürzhaus crunchy pork crackling rub

Freshly ground black pepper

 

METHOD

1. Remove rolled pork shoulder from plastic bag and carefully pour boiling water over the scored skin until the score cuts open up. Pat dry with kitchen paper and place on a baking tray in refrigerator overnight, to help dry the skin and fat out.
2.  Preheat oven to 240°C (220°C fan-forced).
3.  Remove rolled pork shoulder from refrigerator 1 hour before cooking to allow it to come up to room temperature. Weigh the joint, to calculate the cooking time at 30 minutes per 500g.
4.  Drizzle olive oil over pork shoulder, making sure its rubbed into the score cuts in the skin. Sprinkle half the crunchy pork crackling rub over the meat side, rubbing it evenly into all the crevices. Sprinkle the remaining pork crackling rub over the skin, making sure it is worked into all the score cuts, as salt is the key ingredient to good crackling. Cook pork in preheated oven on the middle shelf, for 30 minutes.
5.  For the aioli, place peaches in a saucepan with a little water and cook until soft, drain and cool completely. Wrap garlic in foil with ½ teaspoon olive oil and set aside until required.
6.  Reduce oven temperature to 180°C (160°C fan-forced) and cook for 2 hours or 30 minutes per 500g, if using a different sized joint. The meat is ready when a skewer pushed into the thickest part comes out hot and the juices run clear. Place the garlic for the aioli in the oven at the same time and cook for 30 minutes. Remove the garlic from the oven and allow to cool.
7.  For the roast potatoes, place in a large saucepan covered in cold water and bring to the boil. Cook for 4 minutes before draining. Return to saucepan to steam dry, before placing a lid on top and shaking to rough the edges up. Place on a large baking tray, drizzle with olive oil and season with salt. Place tray in oven with pork for the final 1 hour of cooking.
8.  Meanwhile to finish the aioli, place cooled cooked peaches, roasted garlic, vinegar, salt rub and pepper in a food processor and blend until smooth. Keeping the blender on, slowly trickle olive oil into the peach mixture until all the olive oil has been incorporated. Spoon mixture into a serving bowl and set aside until required.
9.  Serve roast pork with peach aioli, roast potatoes and salads of your choice.

 

NOTE: Cost can vary slightly based on seasonal variations and environmental influences affecting supply