Crackling garlic and sage pork shoulder
Prep time 20 minutes Cook time 2 hours 30 minutes
- •2.5kg pork shoulder (bone in)
- •20g jar garlic
- •½ teaspoon cracked black pepper
- •4 sprigs rosemary
- •10 fresh sage leaves
- •10g salt
- •30ml olive oil
- 1.Score, oil and salt skin of pork. Rub chopped garlic and rosemary sprigs into pork and place fresh sage leaves on top.
- 2.Refrigerate for 24 hours uncovered to dry skin.
General InformationCustomer cooking instructions:
Bake at 180 degrees Celsius for 30 minutes then reduce temp to 150 degrees Celsius and bake for 2.5-3 hours. Rest before carving.
Thanks to Graham Martin from The Extreme Butcher, Perth WA for the development of this recipe.