Crispy pork shoulder with sweet potato mash

Step 1

Remove pork from refrigerator and set aside for 1 hour to bring to room temperature. Preheat oven to 240°C.

Step 2

Arrange onion, pear and garlic in the base of a large roasting pan. Pat the pork skin dry with paper towel, then season generously and place on top of the fruit and vegetables in the middle of the pan. Set aside.

Step 3

Place cider, stock and thyme in a saucepan over medium heat and bring to the boil. Pour into the base of the roasting pan, being careful to avoid pouring over pork skin. Place the pan in the centre of the oven and roast for 30 minutes or until pork skin blisters and begins to crisp.

Step 4

Meanwhile, place sweet potatoes on a baking tray lined with baking paper.

Step 5

Reduce oven to 150°C. Place sweet potatoes on the bottom shelf of oven. Roast the potatoes and pork for 5 hours or until the pork easily comes away from bone and sweet potatoes are tender. Remove from the oven. (If pork skin isn’t crisp enough, increase oven to 220°C and return pork to oven for 15-20 minutes or until skin is crisp.)

Step 6

Carefully remove skin from sweet potatoes and discard. Transfer flesh to a food processor with 1/2 cup (125ml) cooking liquid. Whiz until smooth. Season. Serve pork with pears, onion and mash.