Pork Shoulder Roast with Red Sherry Broccolini
When your sick of the summer salads - kick your pork roast up a notch with this tasty side.
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Cooking tools:
- Instant-read thermometer
- Oven
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Roasting pan
- Whisk
- Serving platter
Ingredients
- 1.5kg Pork Shoulder Roast
- 2 Tbsp. +¾ tsp. salt
- 8 broccolini stems
- 1/3 cup extra virgin olive oil
- 2 Tbsp. sherry vinegar
- 2 tsp. chopped thyme
- 1 tsp. honey
- 1 tsp. Dijon mustard
- ½ cup red onion, thinly sliced
- ½ cup Parmesan cheese, shaved
- ¼ cup slivered almonds, toasted
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