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Recipe

Seasoned roast pork shoulder with spiced rhubarb relish

Let's be honest, you just can't beat the combo of roast pork and spiced rhubarb relish. This recipe is sure to become a family favourite, especially when served with crusty bread and your favourite soft cheese

By Jo Wilcox
  • 20 mins preparation
  • 1 hr 20 mins cooking
  • Serves 4
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Ingredients

Seasoned roast pork shoulder
  • 1 pork shoulder (around 1.25kg)
  • 1 cup apple juice, mixed with 3 cups water
  • 2 cinnamon sticks
  • 6 juniper berries, crushed
  • 2-3 stalks rosemary
  • 1 tablespoon sea salt
Spiced rhubarb relish
  • 1 tablespoon neutral-flavoured oil
  • 1 red onion, finely diced
  • 1 clove garlic, chopped
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon each, caraway seeds, ground cumin and ground coriander
  • 400 gram chopped rhubarb
  • 3/4 cup red wine vinegar
  • 3/4 cup caster sugar
  • 1 tablespoon orange zest

Method

  • 1
    For the pork, preheat oven to 175°C and arrange meat, skin side up, in a roasting dish. Pour juice and water around; add cinnamon, juniper and rosemary to the liquid. Rub sea salt into exposed skin.
  • 2
    Roast pork for 1 hour 20 minutes or until meat feels tender and pulls away from bone, and skin is crisp and puffed. Rest for at least 10 minutes before slicing.
  • 3
    While pork is roasting, make the relish. Heat the oil in a medium saucepan and sauté the red onion, garlic, ginger and spices for 2-3 minutes over a gentle heat until soft and fragrant. Add rhubarb, vinegar, sugar and zest, then simmer for 10-15 minutes or until rhubarb has softened and broken down.
  • 4
    Serve sliced pork with crusty bread, soft cheese and a dollop of rhubarb relish. Makes 1½ cups relish.

Notes

If skin hasn't quite turned into crackling, remove it and place under a hot grill for a few minutes. Leftover relish will keep for a week in the fridge.

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