Ingredients:
- 1.5 - 2 kg pork shoulder (or preferred cut with skin on)
- Olive oil or vegetable oil (for basting)
- Salt, for seasoning
- Native Bush Basting Brush (made with saltbush, emu bush and melaleuca) - available on our website
Instructions:
Preparing the Pork:
- Score the skin: Using a sharp knife, carefully score the skin of the pork shoulder (or desired cut) in a criss-cross pattern. This helps achieve that perfect crispy crackling during cooking.
- Season: Rub the pork with a generous amount of salt, making sure to get into the scored areas of the skin. Drizzle a little olive oil over the meat to help the seasoning adhere.
Basting Brush:
- Soak your Native Bush Basting Brush in olive oil or vegetable oil for 10-15 minutes. The brush is infused with saltbush, emu bush, and melaleuca, giving the oil a beautiful aromatic flavour that will be absorbed by the meat.
Cooking:
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Spit Roast Method: If using a spit roast, skewer the pork and begin roasting. Periodically use the basting brush to coat the pork with the infused oil, ensuring it’s covered evenly throughout the roasting process.
Oven Method: Preheat your oven to 180°C (350°F). Place the pork on a roasting rack in a roasting pan. Roast the pork, basting periodically with your native bush basting brush to keep the meat moist and flavourful. Cooking times will vary depending on the size of your pork cut, but typically roast for 25-30 minutes per 500g of meat, or until the internal temperature reaches 75°C (165°F).
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Crisping the Skin: To get the perfect crispy crackling, you may want to increase the temperature to 220°C (425°F) during the last 10-15 minutes of roasting, ensuring the skin crisps up beautifully. Continue to baste throughout this time for a rich, fragrant finish.
To Serve:
Once cooked to your desired level of doneness, remove the roast from the oven or spit roast and allow it to rest for about 10 minutes before slicing. Serve the pork with your favourite sides, and enjoy the aromatic flavours infused by the native bush basting brush.