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Slow-roasted pork shoulder rolls

"Pork shoulder with crackling just screams party. End of story," says Fassnidge. Start this recipe a day ahead to prepare the pork.

You'll need

1 1.5kg boneless pork shoulder 100 gm butter, coarsely chopped 1 cup (loosely packed) sage 30 gm ginger, thinly sliced 3 garlic cloves 1 cinnamon quill 2 star anise 8-10 brioche rolls, to serve (see note) To serve: accompaniments, such as a mayonnaise-dressed coleslaw and Sriracha


  • 01
  • Rub skin of pork shoulder with brine the day before and leave to dry out in the refrigerator overnight (see note).
  • 02
  • Place 2 lengths of foil long enough to wrap pork on top of one another. In the middle, scatter butter, sage, ginger, garlic, cinnamon and star anise.
  • 03
  • Preheat oven to 220C. Season underside of the shoulder with salt and pepper, then place on the butter mixture skin-side up. Roll up the sides of foil around the meat to form a boat to capture juices, leaving the skin exposed. Place shoulder on a rack then on an oven tray and roast for 15 minutes. Reduce oven to 150C and roast until meat is tender enough to pull apart (3 hours). Remove pork shoulder from oven and rest (30 minutes).
  • 04
  • Tear off pieces of pork shoulder and serve in seeded brioche rolls with accompaniments and pieces of crackling on the side.
Note Seeded brioche rolls will need to be ordered ahead from a baker, soft white rolls work nicely, too. For brine combine 1 tbsp salt with 2 tbsp hot water, then cool.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

A crisp dry cider.

Featured in

Nov 2013

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