Slow-Roasted Pork Shoulder with Polenta and Quick Carrot Pickle | Fast Ed

Ingredients

• 1.8kg boneless pork shoulder
• sea salt flakes and freshly-ground black pepper
• 1 tsp dried sage
• 1 tsp sweet paprika
• 1 tsp ground black pepper
• 750ml chicken stock
• ½ cup fine polenta
• 1 cup vintage cheddar, grated
• 4 carrots, peeled and finely sliced
• 4 eschalots, finely sliced
• 12 curry leaves
• 8 cardamom pods
• 500ml cider vinegar
• 100g caster sugar
• 50g fine salt
• greens, to serve