roast pork shoulder
I have accidentally cooked pork again.

When I say accidentally, I mean that I wanted pork, have been thinking about pork and 100% consciously premeditated this cooking of pork days ago when I handed over a sum of cash to purveyor of said pork and started contemplating how I would be cooking it, and there is not a court in the land that wouldn’t convict me and quite frankly I would convict me too… hmmm… I’m not sure whose side I’m on right now but I can see my lawyers’ stare as he frantically gestures the “shut the fuck up” signal, so I feel it is most definitely time to move on.

Now that I have established the fact that I definitely planned to cook the pork, the only remaining question to be answered was how that piece of porky was going to be cooked.

The porky in the pizza oven

The porky in the pizza oven


The porky coming out of the pizza oven

The porky coming out of the pizza oven


Ummm, at this stage I can't believe I am still taking photos...

Ummm, at this stage I can’t believe I am still taking photos…


(Just a little PS before I go on, although it may seem to the more astute amongst you that I only cork pork and eat burgers, I do cook and consume other things… just not that regularly…)

Enter my friend Andrea.

Andrea is Italian so obviously he owns a wood fired pizza or pasta restaurant. Andrea opted for the mobile wood fired pizza business as his career path, and recently he asked if we would like to look after one of his pizza ovens for a wee bit. Well quite frankly I was almost insulted that he thought that was even a question but I regained my usual composure quickly when he rocked up with pizza oven in tow. It is now parked happily in my backyard with it’s new friends; the fire pit, spit, bonfire and smoker. What a happy little oven it is now…

Andrea is friends with benefits.

Anyway, that’s clearly where the pork ended up along with a little roast vegetable number that is a ripper of a salad in its own right. The tahini coconut dressing is also a cracker and you should give it a go even if you think you don’t even like tahini. You are wrong and you will love it!

That salad with the tahini-coconut dressing

That salad with the tahini-coconut dressing

It is seriously worthy...

It is seriously worthy…

Yes

Yes

Just hurry up and eat it already

Just hurry up and eat it already


ROAST PORK SHOULDER with PUMPKIN AND BROCCOLI and TAHINI-COCONUT DRESSING

For the pork

1 pork shoulder roasted quite simply with a heap of salt and pepper and garlic.
I like to buy pork from Australia because quite frankly that’s where I live. You can be instructed how to roast a pork shoulder if you view this post right here… also, you can be instructed on how to make tantric sexy-time love by Katherine, the 64 year old dominatrix just down the street. I dare you to give that a try…

ROAST PUMPKIN AND BROCCOLI SALAD (serves 4)

• Cut however much pumpkin and broccoli you think you need to feed your crew
• Season and roast the pumpkin with a little oil
• When pumpkin is half cooked add the broccoli and a splash more oil
• When pumpkin is pretty much ready to go add a couple of handfuls of chopped spinach, chard or kale, and a handful of mixed nuts and seeds (I used almonds, pepitas, sunflower seeds and sesame seeds) and roast for another few minutes or until greens are wilted and nuts are toasty
• Serve with a lump of roasted pork and a good splash of tahini-coconut dressing

TAHINI-COCONUT DRESSING (serves 4 plus heaps leftover for other things)

2 cloves garlic
50g sugar
120g tahini
¼ cup soy sauce (gluten free soy is a good option to make this nice for your gluten intolerant belly)
200ml coconut cream
125ml lemon juice
250ml light oil

• Combine everything except oil in a food processer and blitz for 20-30 seconds
• While motor is still running, slowly add oil to emulsify
• Pour dressing all over everything because it tastes so damn good
• You like tahini now, eh?
• You’re welcome
roast pork shoulder