SLOW-ROASTED PORK SHOULDER

Serves 6 to 8

EASY

GREAT VALUE

Preparation: 30 minutes, plus overnight marinating time

Cooking: 6 hours

For the marinade, mix: apples 3, chopped oranges 3, juiced onions 2, chopped lemongrass 1 stalk, chopped grated ginger 2t garlic 1 head, halved cider 1 x 250 ml bottle vegetable stock 1 litre soya sauce 4T

free-range pork shoulder approx. 2.5 kg sea salt and freshly ground black pepper, to taste garlic powder 1T

For the beetroot pickle: rice wine vinegar 1 cup sugar 200 g water 1 cup salt 4T fresh ginger 1 thumb, thinly sliced red or golden beetroot 2–3, sliced very thinly on a mandolin

1 Marinate the pork shoulder overnight in the fridge. Take out an hour before cooking to come to room temperature.

2 Pat dry the meat using kitchen paper, then season well with salt, pepper and garlic powder. 3 Place in a deep roasting pan and roast at 120°C for 4 hours.

Remove from the oven and allow to cool for 45 minutes. Use this time to cook the other dishes in the oven. 4 Increase the heat to 200°C and return the pork to the oven. Roast for 15 minutes until the skin is crispy. Remove, cut into 6 mm slices or tear into chunks and serve with the pickled beetroot. 5 To make the pickled beetroot, bring the vinegar, sugar, water, salt and ginger to a simmer in a small saucepan until dissolved. Place the sliced beetroot in a glass jar, and top with hot pickling liquid. Cool and chill overnight. DAIRY-FREE

WINE: Woolworths Alto 1693 Red Blend