Pork shoulder roast with apple sauce

Crackling pork shoulder roast with apple sauce

Serves: 4  |  Prep time: 10 mins  |  Cook time: 2 ½ hours


2 kg Tasman pork shoulder roast, skin on
Olive oil
Coarse sea salt

Vegetables to roast:
4 potatoes, halved
9 small red onions, peeled
3-4 wedges of pumpkin, seeds removed
4 carrots, peeled
apple sauce to serve


  1. Preheat the oven to 240°C.
  2. Using a sharp knife, score the skin of the pork, being careful not to cut into the meat. Place the pork roast onto a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
  3. Rub the whole piece of pork with olive oil and massage into the skin, then sprinkle generously with sea salt and rub over the scored skin.
  4. Place the roast onto a rack within a roasting pan and into the preheated over for 50 minutes or until the rind is golden crackling (take 10 minutes off the crackling time if your roast if over 2kgs).
  5. Reduce the oven temperature to 180°C and continue to cook the roast for 70 minutes (30-35 mins per kg of meat).
  6. When the pork has been roasting for 30 minutes, add the prepared vegetables to the roasting pan.
  7. Remove the roasted pork and vegetables from the oven and leave to rest for 15 minutes before serving. Serve with apple sauce. Enjoy!

Results may vary.