Slow Roasted Pork with Spiked-Pineapple Salsa





For the Pork

  • 7lb boned and rolled shoulder of pork
  • 4 garlic cloves, crushed
  • 1tbs freshly grated ginger
  • 1 tbs flaky sea salt
  • 3 tbs jerk seasoning#1-2 tbs dark rum (optional)
  • 1 tbs soft light brown sugar
  • 1-2 tbs dark rum
  • 1 tbs olive oil
  • 8 fl oz dry white wine
  • salt and black pepper
For the pineapple salsa
  • ripe pineapple
  • 1 tbs caster sugar
  • 1/2 red chilli, seeded and chopped
  • 2 tbs freshly grated ginger
  • grated zest and juice of 1 unwaxed lime
  • 1 small red onion finely chopped
  • 1 tbs chopped fresh mint
  • 1 tbs chopped fresh coriander


  1. Preheat the oven to 230C / Gas Mark 8
  2. Deeply score the rind of the pork using a very sharp kitchen knife or clean Stanley Knife
  3. Using the pestle and mortar, crush the garlic, ginger, sea salt, jerk seasoning, sugar, rum and oil to make a paste.
  4. Using your hands, rub this mixture into the pork rind, pushing it well into the slits.
  5. Place the pork, rind-side up on a rack in a large roasting tin and roast for 30 minutes.
  6. Remove the pork and reduce the oven temperature to 150C / Gas Mark 2
  7. Turning the pork over, so the rind is on the bottom, return the pork to the oven and cook for at least 5-6 hours.  Halfway through the cooking time pour 8 fl oz of water into the roasting tin, turn the pork rind-side up again, baste with the juices tin and cook.
  8. About 30 minutes before serving, turn the oven temperature up to 220C / Ggas Mark 7.  Transfer the pork to a clean roasting tin and cook at the higher heat for about 20 minutes to crisp the rind.
  9. While the pork fiishes coooking, make the gravy by spooning off any excess fat from the first roasting tin, add the wine and cook over a low heat, bringing to the boil slowly and stirring well to incorporate any bits from the bottom of the tin.  Simmer for a couple of minutes, season and strain into a jug. Cut the pork into thick slices and serve with the salsa and gravy.