Roast shoulder of pork from Australian Gourmet Traveller Magazine, December 2013: The Christmas Issue (page 138) by Brigitte Hafner

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Nectarine salad; Smoky eggplant and pomegranate salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin recipe a day ahead.

  • KarinaFrancis on July 23, 2018

    We took a few liberties with this recipe but it was a smash hit! Our shoulder was 6kg so we cooked it, covered in foil, overnight at 100deg Celsius. In the morning we let the skin dry for a few hours then gave it a blast to get the crackling and warm through.

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