Roast Pork For Market
Roasted pork shoulder for cooling slicing and serving at a later time. Reheated slowly and served on baguettes with gravy and apple sauce.
Ingredients
- 1.8 kg Pork shoulder Bone Our Skin Off
- .5 tsp dried chilli flakes
- 5 grams minced garlic
- 5 grams minced ginger
- 10 grams Salt flakey
- 2 grams NY pepper
- 6 grams brown sugar
- 10 grams olive oil
- 26 grams red wine vinegar
- .5 cup water
Instructions
- Mix all ingredients together (not pork) into a paste - Pre heat oven to 240C
- Use a basting brush to cover the pork with paste
- Place pork on a rack in a roasting pan so elevated - add water to the bottom of the pan
- Roast at high heat for 20 mins then lower heat to 160C.
- Cook until internal temp reaches at least 70C or plus to 80C
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