Pork Shoulder Roast (Boneless)

Updated at: Thu, 17 Aug 2023 04:50:54 GMT

Step 1

Preheat the oven to 230 C

Step 2

Ensure meat is NOT frozen at all, dry off rind surface with paper towel.

Step 3

Score rind with a very sharp knife at 1 cm intervals, do NOT cut through to the meat.

Step 4

Tie the roast with string to keep the roasts shape while cooking.

Step 5

Apply Bush Spice, Rosemary and salt to all surfaces except the rind.

Step 6

Rub white vinegar onto the rind surface then sprinkle with ½ tablespoon of salt.

Step 7

Place on a rack inside a baking pan.

Step 8

Put 4 tablespoons of vegetable oil in the bottom of the pan along with 4 crushed garlic cloves and ¼ teaspoon of dried Rosemary.

Step 9

Place in oven, after 45 minutes reduce heat to 180 C.

Step 10

Cooking time estimates after initial 45 minutes;

Step 11

A roast that weighs less than 3 kg, cook 20 minutes for every 500 grams of roast.

Step 12

A roast that weighs more than 3 kg, cook 18 minutes for every 500 grams of roast.

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