Pork Shoulder Roast with Red Sherry Broccolini
When your sick of the summer salads - kick your pork roast up a notch with this tasty side. Pair it with our charred red sherry broccolini for a meal fit for a king.

3hrs 10mins

Capable Cooks

6

What you’ll need

  1. 1.5kg Pork Shoulder Roast
  2. 2 Tbsp. +¾ tsp. salt
  3. 8 broccolini stems
  4. 1/3 cup extra virgin olive oil
  5. 2 Tbsp. sherry vinegar
  6. 2 tsp. chopped thyme
  7. 1 tsp. honey
  8. 1 tsp. Dijon mustard
  9. ½ cup red onion, thinly sliced
  10. ½ cup Parmesan cheese, shaved
  11. ¼ cup slivered almonds, toasted

How to make it

  1. Pre-heat fan forced oven to 220°.
  2. Score shoulder roast in 1cm intervals. Rub with 2 Tbsp. salt.
  3. Place in oven and cook for 50 mins. Reduce heat to 150°C and cook for a further 2 hours or until internal temperature reaches 75°.
  4. In a fry-pan over med. Heat, cook broccolini steams for 2 mins each side or until lightly charred.
  5. Combine olive oil, vinegar, thyme, honey, Dijon mustard and red onion in a bowl.
  6. Pour vinegar mixture over broccolini and toss to coat.
  7. Sprinkle with almonds and shaved parmesan cheese.
  8. Serve with sliced roast pork.
  9. Enjoy!