"Pork shoulder with crackling just screams party. End of story," says Fassnidge. Start this recipe a day ahead to prepare the pork.
- 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
- 1Rub skin of pork shoulder with brine the day before and leave to dry out in the refrigerator overnight (see note).
- 2Place 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.
- 3Preheat 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).
- 4Tear off pieces of pork shoulder and serve in seeded brioche rolls with accompaniments and pieces of crackling on the side.
Drink Suggestion: A crisp dry cider. Drink suggestion by Oliver Tucker