2-kilogram piece skin-on pork shoulder
1 teaspoon smoked paprika
1 teaspoon dry mustard powder
¼ teaspoon ground cloves
sea salt and ground pepper
Apple and Broad Bean Salsa Dressing
¼ cup olive oil
2 cloves garlic, crushed
2 tablespoons each orange juice and lime juice
½ teaspoon dried oregano
½ teaspoon ground cumin
1 teaspoon Dijon mustard
salt and ground pepper
2 cups frozen broad beans, blanched and peeled
1 green apple, julienned
1 tablespoons capers, roughly chopped
2 tablespoons chopped parsley
Preheat the oven to 140°C fan bake.
Combine all the dry ingredients and rub over the flesh side of the pork.
Rub the skin with a little olive oil then sprinkle generously with salt.
Pour ½ cm of water in a roasting dish and add the pork, skin side up.
Roast for about 6 hours, or until the meat is very tender when pierced with a skewer. Cooking time will depend on the thickness of the pork.
Preheat the grill to its highest setting.
Put the pork under the grill until the skin is crackled and golden, taking care it doesn’t catch and burn.
To serve: Transfer to a serving plate and serve with the cooking juices and the Apple and Broad Bean Salsa.
Apple and Broad Bean Salsa: Whisk all the dressing ingredients together in a large bowl and season. Add all the ingredients to the dressing and gently combine.