Roast Pork Shoulder with Crispy Skin

Perfect roast for a family lunch. Pork shoulder has more fat, hence it's more moist compared to the pork loin. Skin crackles well (no effort required). 

Ingredients:

• ± 1.1kg pork shoulder (from Hero)
• Olive oil
• Salt and pepper
• Dried mix herbs
• 1 1/2 tbsp whole honey mustard
• Vegetables: sweet potatoes, pumpkin, beetroot, carrot, onion, garlic (season with salt, pepper, herbs, olive oil and balsamic vinegar)

Directions:

1. Marinate pork shoulder overnight with salt, pepper and mix dried herbs. Marinate skin with salt; it helps absorb all the moisture. Leave in the fridge to let the pork skin dry up.
2. Next day: Take pork out 30 minutes before cooking. Preheat oven for 20 minutes at 250C.
3. Lay pork shoulder in the middle of the tray with vegetables spread around it.
4. Put roast pork into oven for 10 minutes. 
5. Reduce cooking time to 200C and cook for 40 minutes. 
6. Reduce cooking time further to 170C and cook for 10 minutes.
7. Lastly, roast at 250C for 20 mins to brown and crisp the skin. 
8. Take roast pork out of the oven and spread 2 tbsp honey mustard on pork loin. Rest the pork for 30 minutes.

Directions (for sauce):

1. Strain pork oil (leave for roasted potatoes, yum!)
2. Add roast pork juice, potato water (used to boil potatoes) and 2 tsp tapioca powder, bring to a boil and reduce.

Total cooking time: 1 hour 15 minutes

Rest time: 30 minutes