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.
- 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
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