Description:

Roast pork is one of Australia's most popular Sunday lunches, which is typically served with crispy skin, juicy meat, and roasted vegetables. Roast pork is traditionally made from pork shoulder, but can also be made from pork belly. The meat is marinated with spices, herbs, and oil, and then roasted in the oven until tender and the skin is crispy.

Ingredients:

    1 kg pork shoulder (bone-in and skin-on)

    1 tablespoon olive oil

    1 teaspoon salt

    1/2 teaspoon pepper

    1 teaspoon thyme

    1 teaspoon rosemary

    1/2 teaspoon garlic powder

    Vegetables (potatoes, carrots, celery)

Instructions:

    Preheat oven to 180 °C.

    Rub the pork with olive oil and sprinkle with salt, pepper, thyme, rosemary, and garlic powder.

    Place the pork in a roasting pan and roast for 2-3 hours, or until the meat is tender and the skin is crispy.

    Roast the vegetables with the pork for the last 30 minutes.

Tips:

    The roasting time for the pork will vary depending on the size of the meat.

    Baste the pork with its own juices during cooking to keep it moist.

    Roast pork can be served with apple sauce, Yorkshire pudding, and pickles.

Enjoy!