Boneless pork shoulder roast
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Preheat oven to 220c. Remove plastic bag and soaker pad.
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For perfect crackling wipe rind with paper towel to dry, then rub two tablespoons of salt and two tablespoons of oil into the rind.
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Place roast in a baking tay and bake at 220°C for 20 minutes then reduce temperature to 180°C and bake for 40 minutes per kilogram.
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Once cooked thoroughly or as desired, remove from oven and allow to rest for 10 minutes and remove netting before carving.
Use as a guide only as heating efficiencies of appliances may vary.