Slow-cooked pork shoulder

The Blue Ducks' spicy pork shoulder and kohlrabi  slaw.
The Blue Ducks' spicy pork shoulder and kohlrabi slaw. Photo: Edwina Pickles
Difficulty
Easy
Dietary
Gluten-free

Pop this marinated pork in the oven for a juicy, crunchy result. The sweet, succulent meat and salty, crunchy crackling make this roast a winter special. If you don't polish it all off, leftovers are great on rolls the next day.

Ingredients

2kg boneless pork shoulder

1 tbsp vegetable oil

salt and pepper

1 tbsp honey

1 tbsp soy sauce (check gluten-free if required)

1 knob ginger

2 garlic cloves, crushed

1 large red chilli, halved

1 tbsp vegetable oil

1 tbsp smoked paprika

1 tbsp coriander seeds, roasted

1 star anise

½ lime

Method

1. Preheat oven to 200C.

2. Score skin of the pork shoulder and rub with oil and salt.

3. In a mortar and pestle or blender, grind or blend remaining ingredients except lime to make a paste.

4. Turn shoulder skin side down and make several incisions in the meat. Massage the paste into the meat but not the skin.

5. Wrap the meat tightly in non-stick paper then foil, leaving the skin exposed so it will crisp. Cook for 15 minutes at 200C, skin side up, then reduce heat to 160C and slow-roast for about three hours.*

6. When the pork is cooked it pulls apart easily. Serve with a squeeze of lime and kohlrabi slaw.

*Note: The foil wrap steams the meat in its own juices. Check it occasionally - if it's drying out inside the foil, add a little water. When the pork is cooked it pulls apart easily.