Slow-Roasted Pork Shoulder with Polenta and Quick Carrot Pickle
1 Preheat oven to 210°C. Untie the pork and pat dry all over. Season generously with salt and pepper. Mix the spices, then rub on the inside. Roll up, tie
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 fast-ed.com.au.
Cooking tools:
- Roasting rack
- Roasting pan
- Carving knife
- Butcher's twine
- Mason jar
- Mixing bowl
- Grater
- Peeler
- Chef's knife
- Cutting board
- Wooden spoon
- Saucepan
- Stove
- Oven
- Measuring cup
- Measuring spoon
- Paper towel
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
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