Roast Pork



Prep time30 minutes


A succulent roast pork that just melts in your mouth.


1 pork shoulder roast
2tspdried rosemary
1tspblack dried peppercorns
1 lemon, juiced
3tbspolive oil


1. Place pork shoulder on the bench while you work.
2. Place the peppercorns, salt and rosemary in a mortar and pestle. Grind the ingredients until well combined and finely ground. (approx 5 minutes).
3. Add the garlic and pound in until no visible garlic can be seen.
4. Add in the lemon juice and stir, then the olive oil and combine well. (the oil will seperate from the other ingredients but it is easily mixed in when the marinade/coating is to be used)
5. Take the rind off the pork and store for later use, to turn into crackling.
6. Rub the roast with marinade, cover with plastic wrap and set aside for an hour.
7. Heat the oven to a slow temp. (approx 120C/250F)
8. Put roast in and allow to slowly bake for 6-8 hours or until the meat seperates easily when prodded with a fork (you may need to slightly twist the fork to get this result).


This is so easy to do, and it just melts in your mouth.

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