6 hour pork roast

The weather is still stinking hot at the moment. And humid too, which I don’t like so much. So I may as well have the oven on for 6 hours whilst I roast a shoulder of pork. It’s not like it can get any hotter. 

It was all worth it. The pork turned out great with super crispy and delicious crackling. Good Crackling is pretty much my favourite thing ever. I also made a sort of Waldorf salad with macadamia’s instead of walnuts, and a coleslaw. 

  

  

  

 

And had the leftovers for dinner the next day.

   
   
   

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