• 1 100% New Zealand Pork Shoulder Roast, 2kg piece, bone in
  • 1 Tbsp olive oil
  • 2-3 tsp salt
  • 2 Tbsp flour
  • 1 ½ cups stock or water
  • 700 g bag Wattie’s Rosemary & Garlic Potato Roasters
  1. Dry skin of the 100% New Zealand Pork Shoulder Roast. Make sure the skin has thin deep scores right through. Drizzle the oil over and rub into skin. Sprinkle salt over the skin and rub in. Refrigerate for at least 1 hour.
  2. Preheat oven to 210°C. Place pork on a rack over a roasting dish and put in oven. Roast for 15 minutes. Reduce temperature to 150°C and continue cooking for 45 minutes per 500g. To check pork is cooked, pierce the thickest part with a knife: if the juices run clear, the pork is cooked. Alternatively, pork is cooked when the thermometer shows 71°C.
  3. Remove pork from the oven and set aside to rest. Tip pan juices into bowl. For super-crispy crackling, remove the crackling from pork and place back on the rack. Increase the oven temperature to 190°C for 10 minutes.
  4. To make gravy: Measure 3 tablespoons of the pan juices into a small saucepan. Add flour and cook, stirring, until the flour turns a nut brown. Slowly add stock or water and stir continuously, until the gravy thickens and boils. Reduce heat and simmer for 2 minutes. Season to taste.
  5. Slice pork. Serve with Wattie’s Rosemary & Garlic Potato Roasters, seasonal vegetables, gravy and apple sauce.

Top Tips

  • Always allow the meat to rest before carving as this allows the juices to re-absorb into the meat.
  • Using a sharp knife carve the meat across the grain. For shoulder roasts follow the line of the bone.

Made With

Rosemary and Garlic Roasters

Tasty skin-on potato pieces from the fields of Canterbury, with a golden, crispy crunch. Generously seasoned with a classic roasting blend of Rosemary and Garlic Potatoes with their skin which increases the fibre content

Rate and Review

13 Ratings

Reviews (13)

gloria mcglone's Review | Rating

roast pork is my favourite meat & naughty but nice of course is the crackling , this is the best way to get perfect crackling ,tried & tested

Jim Goldsworthy's Review | Rating

Bloody beautiful MMMMMMMMMMMM

Ann Phillips's Review | Rating

this was very nice and it was my first time at giving roast pork a go :D

Jenny's Review | Rating

Absolutely beautiful so yummmmmmmmmmmmyyyyyyy

Priyanka's Rating
Cory's Review | Rating

This recipie seriously underestimates the cooking time... by about half :(

Reply from The Food in a Minute Team

Hi Cory,

Thanks for your feedback. The cook time will depend on the size of the piece of pork. After the initial 15 minutes of high temperature cooking it needs to be roasted for 45 minutes per 500g. It’s also always good to check the internal temperature through the thickest part of the pork which should reach 71 degrees. It also maybe worthwhile checking that your thermostat in your oven is correct. A thermometer can check whether your oven is on the cooler side and you’ll be able to adjust accordingly.

Hope this helps,
The Food in a Minute Team

Cory's Review | Rating

Undercooked!!! Seriously??

Meera's Review | Rating

I've made plenty of pork roasts before but this is the first time I used this recipe and the crackling was absolutely perfect, nailed it!!!

Shirlene's Review | Rating

Tried out this recipe with a pork shoulder 1.7kg and the result was succulent meat, and crispy crackling. I think that lowered temp is the key here. My previous attempts with roast pork have been hit and miss. This recipe is a definite keeper.!

Tavita Milford's Review | Rating

The best recipe I have made yet

Anne-Marie's Review | Rating

My first attempt at roast pork & it was perfect! Only thing was I didn’t get any juice to make gravy so used Maggi gravy. Great family winter meal.

Shannon Woodward's Review | Rating

I have never been a big fan of Roast Pork and this was the first time I had cooked one myself, using this recipe. The pork was tender, tasted divine and it was quick and easy to prepare. Thank you

Carolyn's Review | Rating

For best results, do you the roast pork in a covered or open dish?

Reply from The Food in a Minute team

Hi Carolyn,

Thanks for your question! It's best to use an open roasting dish for this recipe :)

The Food in a Minute team