Mad Butcher's Butcher Est. 1971

+09 521 0903

Winter roast


- 2 – 2.5kg Pork shoulder or leg roast
- bone in and skin on
- 1 tablespoon fresh sage
- finely chopped
- 1 tablespoon garlic
- crushed
- 1 tablespoon fresh ginger
- finely chopped
- 1 tablespoon olive oil
- 1 tablespoon sea salt
- 1 oven tray full of peeled roasting vegetables such as potatoes
- kumara
- pumpkin
- onion
- parsnip
- garlic cloves
- apple halves or onions
- 1 tablespoon flour
- 1 cup apple juice
Serves : 8
Cooking time: 3hrs 30mins


Preheat the oven to 220 °C

Score the skin in straight lines, 1 cm apart with a sharp knife, making sure to cut through the fat layer. Pat dry with a paper towel.

Rub sage, garlic and ginger in between the scored lines, keeping clear of the surface of the roast.

Drizzle the pork with olive oil and rub into the skin. Sprinkle with sea salt. Fill a roasting dish with the roasting vegetables and herbs.

Place a rack into the tray and sit the pork on the rack . This will allow air to circulate around the roast, however if you don’t have a rack, place the pork on top of the vegetables.

Roast for 30 minutes at 220 °C then reduce the temperature to 150°C for a further 2 -3 hours, or until a meat thermometer reaches 71°C.

Remove the roast pork and vegetables and place on a serving dish. Cover to keep warm. Ensure to keep the juices from the tray.

Make a paste of 1 tablespoon of flour with 1 cup of cold water and mix with the meat and vegetable juices.

Add 1 cup of apple juice and 2 cups of hot water and mix well. Place tray on hobs and stir on a simmer until thickened.

Season to taste with salt and black pepper.

Recipe from


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