Sticky Slow Roasted Pork Shoulder with Green Salsa | SuperValue
Preheat oven to 220°C and line the base and sides of a deep roasting tray with two layers of foil. Remove and discard netting from pork.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.supervalue.co.nz.
Ingredients
- 2/3 cup malt vinegar
- 1 green chilli, chopped
- 1 green capsicum, chopped
- 2 tbs coriander sprigs (to garnish)
- 1 bunch coriander, sprigs picked
- 1 bunch mint, sprigs picked
- 1 bunch parsley, sprigs picked
- 3 spring onion, chopped
- 4 corn cobs
- 1 lime, wedges (to serve)
- 2 limes, juiced
- 1 tsp chilli flakes
- 2/3 cup honey
- 1 tbs olive oil
- 1 garlic bulb, halved crossways
- 2kg boneless pork shoulder
- 1 tbs salt flakes
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