This recipe takes 10 hours to achieve the perfect pork shoulder. But we agree that it is well worth the time…
Note: If you enjoy a bbq rub instead of a more simple flavour, replace the salt, pepper, garlic and onion powder with a flavour of your choice.
Ingridients
- 4kg – 5kg skin-on pork shoulder (we recommend bone in)
- Salt and freshly ground pepper.
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Move your oven racks so the roast will sit in the middle. And preheat the oven to 120c.
- Score the skin into a square-like pattern.
- In a baking tray or roasting tray place alfoil on the base, add a wire rack so the roast sits just above the base and then line the rack with baking paper.
- Season pork on all sides with salt, pepper, onion powder, and garlic powder and place the roast skin side up onto the baking paper.
- Place the roast in the oven and cook for 8 hours.
- Remove the pork and lightly tent with alfoil, Let the roast rest at room temperature.
- Turn up the oven to 200c and allow it to preheat. Replace the alfoil on the bottom of the baking tray and drain off any juices and remove the baking paper.
- Once the oven has heated up place the pork back into the oven for 20 minutes, rotating the roast every 5 minutes.
- Remove from the oven, and tent with foil. Allow the roast to rest for 15-20 minutes.
- Serve and Enjoy!
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