This succulent dish is best served with Matilda Bay Alpha Pale Ale.

Serves: 4 - 5. Cooking time: 5 hours.


  • 1 suckling pig shoulder

  • 1 clove of garlic

  • 1 star anise

  • 1 cinnamon stick

  • 20gms of fresh ginger

  • 50gms of butter

  • ¼ bunch sage

  • Murray River pink salt

  • 15mls olive oil


  • 1.

    In a pestle and mortar put the sage leaves (keeping the stalks for later).

  • 2.

    Grind until sage breaks down to a green fine salt.

  • 3.

    Stir through some pink salt, but keep in flakes.

  • 4.

    Dry roast cinnamon and star anise to release maximum flavour.

  • 5.

    On a double layer of foil place the aromats, ginger, crushed garlic (just squash with the palm of your hand) butter and sage stalks.

  • 6.

    Put Pork shoulder on top and roll up the edges of foil to protect the meat leaving all the skin exposed.

  • 7.

    Drizzle with oil and sprinkle with sage salt.

  • 8.

    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.

  • 9.

    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.

  • 10.

    Let cool for about 30 mins in foil before serving to avoid meat drying out.

  • 11.

    Serve with apple sauce and your choice of vegetables.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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