This delicious Tuscan-style pork can't be rushed but it's very special and the meat is melt-in-the-mouth tender.


  • 1 shoulder of free-range pork, weighing somewhere around 4 kg (9 lbs)

  • 2 cloves garlic, cut into thin slivers

  • zest of ½ lemon, cut into needle thin strips

  • 1 sprig rosemary

  • 2 slices Parma ham, cut into strips

  • 2 tablespoons extra virgin olive oil

  • salt and pepper

  • For the roast cabbage

  • 1 pointed cabbage, trimmed and quartered lengthways

  • 4 tablespoons extra virgin olive oil

  • 2 pinches caster sugar

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon or so of roughly chopped fresh chives

  • salt and pepper


  • 1.

    Pre-heat the oven to 220c.

  • 2.

    Score the skin and push in garlic, chilli, rosemary, and ham. Rub joint with oil and season.

  • 3.

    Roast the pork, skin-side up, for 30 minutes at 220C, then turn oven down to 125C, and turn the pork skin side down.  

  • 4.

    Leave for 23 hours. Turn pork again, crackling side up. Roast until done at 220C.

  • 5.

    Coat the cabbage with olive oil, and season with sugar, salt and pepper.  

  • 6.

    Roast for 40-45 minutes. sOPHISpoon over balsamic vinegar, sprinkle with chives and serve with rested pork.

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