Pork roast with pickled avocado and slaw  - Australian Avocados

Ingredients

• 2.4 kg pork rack, skin on
• Finely grated rind of ½ lemon and ½ orange
• 2 garlic cloves, finely chopped
• 1 tbsp thyme, coarsely chopped
• 3 tbsp sea salt flakes
• Crisp roast potatoes, to serve
• 1 cup cider vinegar
• ¼ cup caster sugar
• 1 tbsp sea salt flakes
• 1 tbsp dried chilli flakes
• 1 small garlic clove, thinly sliced
• 3 firm Hass avocados, sliced lengthways into thin wedges
• 1 small ripe Hass avocado, diced
• 1 garlic clove
• 2½ tbsp cider vinegar
• Juice of ½ lemon and ½ orange
• 12 brussels sprouts, shaved on a mandolin
• ½ small white cabbage, shaved on a mandolin
• 2 golden shallots, shaved on a mandolin
• ½ cup coarsely chopped flat-leaf parsley