SLOW-BRAISED SMOKY PORK SHOULDER WITH WINTER SLAW (GF)

Recipe by Sarah Tuck and Claire Aldous

Knowing how much Indira's time as a child watching her family roast pork resonated with her, we wanted to recreate this memory with a hearty recipe best served with a crunchy side.

2-kilogram boned pork shoulder,

skin on

2 brown onions, sliced

1 cup chicken stock olive oil for rubbing

Winter Slaw, to serve

(see recipe right)

SMOKY RUB

2 tablespoons American mustard 1 tablespoon tomato paste

2 cloves garlic, crushed 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon brown sugar 2 teaspoons sea salt

1 teaspoon smoked paprika

½-1 teaspoon chilli flakes sea salt and ground pepper

Preheat the oven to 200°C fan bake.

SMOKY RUB:

Combine all the ingredients.

Place the pork skin side down on the bench. Brush the rub all over the meat, (not the skin) getting it into all the nooks and crannies. Tie the meat with kitchen string into a neat shape. Put the onions and stock in a roasting dish and place the pork skin side up on top. Rub the skin with a little olive oil then sprinkle with sea salt.

Place in the oven and roast for 30 minutes. Reduce the oven to 120°C regular bake.

Cook the pork for 5-6 hours, or until the meat is very tender when pierced with a skewer. If the skin is not crisp, place under a hot grill for a few minutes until puffed and golden, taking care it doesn’t catch and burn. Slice the pork and serve with the onions and pan juices along with the Winter Slaw. SERVES 8