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This succulent dish is best served with Matilda Bay Alpha Pale Ale.
Serves: 4 - 5. Cooking time: 5 hours.
In a pestle and mortar put the sage leaves (keeping the stalks for later).
Grind until sage breaks down to a green fine salt.
Stir through some pink salt, but keep in flakes.
Dry roast cinnamon and star anise to release maximum flavour.
On a double layer of foil place the aromats, ginger, crushed garlic (just squash with the palm of your hand) butter and sage stalks.
Put Pork shoulder on top and roll up the edges of foil to protect the meat leaving all the skin exposed.
Drizzle with oil and sprinkle with sage salt.
Place shoulder on a wire rack on a tray and put in a hot oven for about 30 mins till the skin goes golden and crispy.
Reduce oven temperature to about 130 degrees and slow roast for about 3 hours until meat is tender and can easily pull off the bone.
Let cool for about 30 mins in foil before serving to avoid meat drying out.
Serve with apple sauce and your choice of vegetables.
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