A comforting and impressive roast to spoil your mum this Mother's Day. A classic and succulent boneless pork shoulder roast served with a tangy rhubarb sauce. The pork is accompanied with roast dutch cream potatoes which absorb all of the beautiful juices from the pork while it cooks. A very simple recipe that'll warm her from the inside out!
Ingredients
Roast
2kg Boneless Pork Shoulder
3 onions, quartered (leave skin on)
500g dutch cream potatoes, quartered
1 garlic bulb, cut in half
½ bunch sageÂ
Rhubarb Sauce
3 shallots, thinly sliced
50g brown sugar
½ C red wine vinegar
1 tsp dijon mustard
1 bunch rhubarb, washed and trimmed, cut into 2cm pieces
Method
If time permits, place the shoulder on a tray in the fridge overnight, uncovered to dry out the skin.Â
Using a sharp knife, cut shallow scores into the skin about 1 cm apart. Be careful not to cut through the fat of the pork.
Preheat the oven to 200 degrees and bring the pork out of the fridge to allow it to come to room temperature.
Lay the onions down in the middle of a baking tray and place the potatoes, garlic and sage in a single layer around the onions.
Drizzle with olive oil and season with salt and freshly ground pepper.
Once the oven is hot, drizzle a couple of tablespoons of olive oil over the skin of the pork and season with plenty of salt. Rub the salt into all of the scores and ensure it's covered evenly.
Place the pork on top of the onions and roast for 30 mins or until the skin starts to get crispy.
Reduce the temperature to 180 degrees and continue cooking for another another 50 minutes or until the international temperature reaches 65-70 degrees celsius.
While the pork is cooking, prepare the rhubarb sauce.
Heat 1 tbsp olive oil in a saucepan and once hot, add shallots and cook on medium-low heat for 10 mins, or until tender.
Add in the sugar and stir until dissolved.
Next, add vinegar, mustard and rhubarb and stir to combine.
Cook for twenty minutes or until the rhubarb is soft. Add water as needed if the sauce is too thick.
Let the pork rest for 15 mins once you remove from the oven and serve alongside the potatoes, onions and rhubarb sauce.
