Roast Pork & Veggies


I felt a roast pork recipe was missing from the blog so decided to treat the family to a favourite roast.  Unfortunately there was a communication breakdown and GT went off to the rugby and Miss E went for a sleep over next door so this baby was eaten by me and the 5 year old in front of 101 Dalmations on Saturday night!  We have been eating A LOT of pork this week!

I forgot to put the roast in the oven earlier in the day, it was a vague day all round (we had the school Christmas in July fund raiser the night before….) so I couldn’t do a slow roasted version which would have been great, check out all these 23 Delicious Ways to Cook A Pork Shoulder if you like…….. I had only had 2 hours so did the recipe below instead (scroll down), was still delicious if I do say so myself!

Tip: I’ve been working on crackling for years now with a few hits and a lot of misses but I think the best way is to rub it with oil and salt and then let it sit in the fridge for at least an hour before cooking it so that the salt has a chance to seep in.  Anyone got any other tips?

Leftover tip: Pork rolls or pita pockets with coleslaw

My carving skills leave a lot to be desired (sorry about the photo!) but it tasted so good.  I just used baby apple puree for the sauce but if you want to make it yourself from scratch maybe you want to try this one out?


Roast Pork Shoulder


  • 2 - 2.5 kg pork shoulder (boneless)
  • olive oil
  • sea salt
  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • Veggies of your choice but I used
  • Potatoes
  • Sweet potatoes
  • Cauliflower
  • Broccoli


  1. Using a very sharp knife (or a clean Stanley knife) score the skin all over or you could ask your butcher to do this for you.
  2. Drizzle the pork skin with a little olive oil and then massage one tablespoon of salt into the skin. Let it sit in the fridge for at least an hour.
  3. When you are ready to start cooking preheat the oven to 220 C and line a large roasting tray with baking paper (not essential but helps with the clean up afterwards)
  4. Put the onions and carrots into the tray, drizzle with olive oil and give it a shake.
  5. Put the pork on top of the vegetables and place into the oven. Cook for half an hour, or until the crackling is crisp and golden-brown.
  6. Turn the oven down to 180C and baste the pork with the juices from the bottom of the pan, if the crackling is starting to burn at all you can cover those parts with a bit of alfoil.
  7. Cook for 30 minutes per kilo, or until the pork is just cooked through (the juices will run clear when pierced with a knife.
  8. Baste regularly as the pork cooks.
  9. With an hour to go put the potatoes and sweet potatoes in another roasting tray, drizzle with oil & salt (rosemary too if you like) and put in the oven.
  10. Add the cauliflower with half an hour to go and give the tray a good shake to get everything coated in oil.
  11. Steam the broccoli (or you could roast it too if you want) at 5 minutes to go.
  12. Once the pork is cooked remove from the oven and let it rest covered for about 15 - 20 minutes.
  13. Serve with apple sauce and the veggies.

Do you put pork on your fork?  How do you do it?


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One comment

  1. Greg
    August 2, 2014 at 2:28 pm

    Love it – keen to see the TBone and roast potatoes special

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