Honey Roasted Pork

 

Honey Roasted Pork 2.4kg rolled pork shoulder 1 teaspoon each: flaky sea salt, freshly ground black pepper 1 tablespoon olive oil 2 tablespoons blue borage honey 4-5 large stalks each: rosemary, thyme, parsley 1/4 cup each: water, apple puree 1/2 teaspoon ground cinnamon

Ask your butcher to finely score the skin of the boned rolled shoulder.

Preheat the oven to 150C. Combine the salt, pepper, oil and honey.

Brush over the meat. Place the herbs evenly in a roasting pan. This makes a rack for the pork. Add the water. Place the pork on top.

Bake for 3.5-4 hours or until cooked and the internal temperature is 71-76C.

Baste occasionally with the honey mix and brush the ends with the apple puree combined with the cinnamon.

Great served with extra apple puree and mustard.Serves 10