Roast pork with crispy crackling

Serves 8–10

Preparation time: 20 minutes

Cooking time: 6 hours, 30 minutes  (don’t be alarmed, it’s worth it)

Oven temperature: 120°C

• 3.5 kg pork shoulder, skin on

• 15 ml sea salt flakes

• 15 ml each cumin, smoked paprika  and coriander

• 15 ml citrus zest

• 3 carrots, peeled and roughly chopped

• 1 onion, cut into wedges

• 2 jalapeño chillies, halved

• 1 whole garlic bulb, trimmed

• 250 ml beer

• 250 ml orange juice

• 30 ml lemon juice

• 1 tin (410 g) cherry tomatoes

• 1 bunch fresh coriander, finely chopped

• about 45 ml chutney

1 Preheat the oven. Using a sharp craft knife, score the skin of the roast with lines or in a diamond pattern. Rub the salt, spices and zest all over the pork. Add all the vegetables, beer, orange juice and lemon juice to a roasting pan and place the seasoned pork on top. Cover with a  double layer of foil and bake slowly for about 6 hours.

2 Remove the roasting pan from the oven and let the meat rest for 15 minutes. Remove the foil and transfer the meat to a clean baking tray. Grill the meat under a hot grill until the crackling becomes crispy.

3 Prepare the sauce Scoop the vegetables out of the pan juices and press the garlic flesh out of the skin into the sauce. Place the roasting pan on the stove top and add the tomatoes, coriander and chutney; simmer until the sauce becomes fragrant and has reduced and thickened. Season to taste with salt and pepper and serve with the roast and your favourite side dishes.

Leftovers? Try these 3 ideas  with pulled pork

Loaded potato wedges

In a preheated oven, bake 500 g frozen potato wedges according to the instructions on the packet until golden-brown and crispy. Spoon a dollop of melted cheese sauce on top, followed by a generous helping of pulled pork. Sprinkle a few halved fresh cherry tomatoes and chopped spring onions on top if desired, then drizzle with Sriracha sauce. Easy-peasy!

Bacon, cheese and potato cakes

Peel and cook 3 medium-sized potatoes in salted water until tender. Drain and mash; cool slightly. Mix 125 ml cooked bacon bits, 125 ml corn kernels, 30 ml selfraising flour, 60 ml finely grated cheese and 1 egg to form a stiff batter. Divide into 12 balls and fry in a little olive oil and butter until golden-brown. As you fry them, flatten the balls with a spatula to form ‘cakes’. Top with a generous helping  of pulled pork and, if you feel indulgent,  a sprinkling of grated cheese and  fresh coriander.

Quick pork pies