Slow Roasted Pork Shoulder w/ Fresh Sweet & Sour Salsa HD

A mouth-watering, slow roasted pork main & cauliflower side. This video recipe walks through the process w/ tips & a helping hand from singer Kate Cebrano. SLOW ROASTED PORK SHOULDER WITH SWEET & SOUR SALSA Preparation Time: 30 mins Cooking Time: 4 hours 45 mins Serves: 8 Ingredients: 3kg Woolworths Australian boneless pork shoulder roast, rind on 3 tablespoons Woolworths Select Australian extra virgin olive oil 1 teaspoon freshly ground Woolworths Select sea salt 1 teaspoon each Woolworths Select ground coriander and ground paprika 4 fresh garlic cloves, crushed 2 fresh lemons, rind finely grated 2 tablespoons lemon juice 2-3 cups Woolworths Select chicken stock 2 tablespoons Homebrand table salt Fresh coriander & mint leaves to garnish Sweet and sour pineapple salsa 500g naturally sweet fresh baby pineapple, peeled, cored 1 tablespoon finely chopped glace ginger 1 fresh long red chilli, deseeded, finely chopped 3 fresh spring onions, thinly sliced 1 tablespoon each chopped fresh coriander and fresh mint 1 fresh lemon, juiced Method: 1. Preheat oven 120°C fan forced. Set a wire rack in a large roasting pan. Use a sharp knife to remove the net, rind and excess fat from the pork. Discard the net and fat, set rind aside. Combine 2 tablespoons oil, 1 teaspoon freshly ground sea salt, coriander, paprika, garlic, lemon rind and juice. Spread all over the pork. 2. Heat a large non-stick frying pan over high heat until hot. Add pork, cook turning until golden all over. Remove to rack in the roasting pan. Pour enough stock (about 2-3 cups) into base of the pan just to cover the base. Cover pork with 2 sheets of baking paper then cover roasting pan tightly with 2 sheets of foil. Cook for 4-4 1/2 hours, or until pork starts to fall apart. Remove from oven. Stand 30 minutes, loosely covered. Then transfer pork to a plate, covered. Strain the pan juices into a jug, skim fat from the surface. Pour juices into a saucepan, then simmer until reduced by half (400mls). Increase oven to 240°C fan forced. 3. Sweet and sour pineapple salsa: Chop the pineapple and put in a bowl. Add the ginger, chilli, spring onions, coriander, mint and lemon juice. Cover and refrigerate until required. 4. Put rind, scored side up on a rack in a roasting pan. Rub with remaining tablespoon of oil then sprinkle generously with 2 tablespoons of the table salt. Roast 30 minutes or until golden and crackled. Set aside then cut into pieces. Shred the meat into a bowl and add 3/4 of the reduced sauce. Pile onto a large platter. Drizzle with remaining sauce. Serve with crackling, salsa and fresh herbs. Tip 1: keep the pork rind on a tray uncovered in the fridge for up to 24 hours before cooking. This helps dry the rind so it will crackle better. Tip 2: You know the pork is cooked when the meat starts to fall apart. Tip 3: short on time, buy the fresh cut pineapple already peeled & cored from the fresh produce section. CAULIFLOWER WITH ROASTED HAZELNUTS & TAHINI DRESSING Preparation