This is a firm favourite in the Griffin household. Our deboned & rolled shoulder roast is packed full of flavour, with a generous amount of fat that renders out beautifully when roasting - keeping the meat juicy and succulent. It is also the perfect cut for creating ‘pulled pork’ – slow roast, smother in BBQ sauce, pull and serve.
Pairs perfectly with a Lyngrove Platinum Old Vine Chenin Blanc from Meander Fine Wines!
Preheat the oven to 220C. Remove roast from packaging and place on a cooling rack in the sink. Pour a kettle of boiling water over the roast. Allow the roast to dry completely, place in a roasting pan, drizzle with olive oil and season to taste. Place in the oven and roast for 20 minutes until the skin begins to crackle. Turn the oven down to 180C and roast for a further 30 minutes per kg of meat.