Preparation time is 20minutes
Cook time is 1hours 30minutes
Total time is 1hours 50minutes
Serve is for 6 people
Unable to load
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 2kilograms Woolworths pork shoulder roast
- 1/4 cup extra virgin olive oil
- 2tablespoons sea salt flakes
- 1tablespoons cumin seeds, crushed
- 1 lime
- 4 vine-ripened tomatoes, coarsely chopped
- 250grams Qukes® baby cucumbers, halved lengthways, thickly sliced
- 1/4 bunch coriander, leaves picked
- 2 spring onions, thinly sliced
- 2 cloves garlic, crushed
Description
Try something different this Easter: pair tender Australian pork with a fragrant, herby tomato and cucumber salsa.
Instruction tip
Prepping tip:Place unwrapped pork on a plate in the fridge overnight to dry out the rind for perfect crackling. Score rind, then rub well with oil and salt. Cook in a hot oven to get the pork crackling, then reduce to start cooking the pork.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Remove netting from pork. Pat pork rind dry with paper towel (see tip). Using a large sharp knife, score rind at 1cm intervals. Rub rind with 2 tbs oil and season with salt, then cumin. Place pork on a wire rack set over a roasting pan.
Step 2 of 3
Roast pork for 25 minutes. Reduce heat to 180°C/160°C fan-forced and roast for a further 50 minutes. Increase heat to 220°C/200°C fan-forced and roast for 15 minutes or until pork is cooked through and rind is crackled.
Step 3 of 3
Zest and juice lime. To make salsa, combine tomato, cucumber, coriander, onion, garlic, lime zest, lime juice and remaining oil in a large bowl. Season. Serve pork with salsa.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.