Roast pork shoulder

Wifey bought a nice piece of pork shoulder the other day and I immediately offered to prepare dinner. (I guess men and meats are inseparable, eh? *LOL*)

I decided to make roast pork shoulder with lemon thyme and garlic, and serve it with fresh salad and apple sauce on the side. And my wine pairing for the evening? Chateau Pibran vintage 1996. I shall share the tasting notes for this wine in another post.

Instructions for roast pork shoulder

After cleaning and drying the pork shoulder, place a few cloves of garlic and lemon thyme in the middle before rolling and tying the pork shoulder. Place some lemon thyme between the strings and pork too. Rub some vinegar on the skin and then rub sea salt and black pepper throughout. Place in fridge overnight.

Remove the marinated pork shoulders from the fridge at least 30-40 mins before roasting in the oven. Never roast immediately from the fridge. Place pork shoulder in a tray with some water at the base of the tray. Use fan force at 200C for 40 mins (to cook the pork) and then grill heat at 220C for 15 mins (for crispy crackling).

Instructions for apple sauce

Finely chop 2 granny smith apples and cook with some apple juice under medium fire. Add 1/2 teaspoon of cinnamon powder and about 2 1/2 tablespoon of brown sugar. Cook until soft. Once ready, turn off fire and add a tablespoon of butter and some salt to taste.

Property of Mr Flabby Less

Remove marinated pork shoulder from the fridge at least 30-40 mins before roasting

Property of Mr Flabby Less

Marinated pork shoulder ready for the oven

Property of Mr Flabby Less

Time to enjoy the roast pork shoulder!

Do give this a try and let me know what you think...