Ingredients
- 3.5kg pork shoulder, with bone removed
- Sea salt
- 3 tbsp vegetable oil
- 5 brown onions, peeled and cut into quarters
- 1 orange, quartered
- 3 sprigs rosemary
- 1.5kg pumpkin, washed
- 20g honey
- 20g seeded mustard
- 20ml olive oil
- Pepper
- 200ml white wine
Method
Preheat oven to 220C. Score pork rind in evenly spaced parallel lines. Rub a generous amount of sea salt into the rind, then rub in oil. Place onions, orange and rosemary in a roasting tray, place pork on top and bake for 30 minutes. Cut pumpkin into eight wedges and discard seeds. Mix honey, mustard and olive oil in a large bowl. Add pumpkin and toss to coat. Season with salt and pepper and place in a baking tray. Bake for 30 minutes or until golden and cooked through. Reserve. Turn oven down to 160C.
Bake pork for three more hours. Remove pork to a carving board and rest in a warm place for 30 minutes. Remove onions to a dish; discard oranges. Strain fat from baking tray, place on the stove and deglaze with white wine. Simmer to reduce by one-third, season and strain. Cut crackling from shoulder and cut into small pieces. Carve pork across the grain and serve with crackling, pumpkin, onions and pan juices.
