Roasted Pork Shoulder & Caramelised Pumpkin Platter
- Prep Time: 20 minutes
- Marinating: overnight
- Cook Time: 3 hours 15 minutes
- Total Time: 0 hours
- Yield: 6-8
- Category: roasts
- Method: oven roast
Description
A generous platter of roasted pork with caramelised pumpkin, creamy herbed ricotta and a crunchy seed topping.
Ingredients
Dry Rub
¼ C (60 ml) brown sugar
2 Tbsp (30 ml) smoked paprika
2 Tbsp (30 ml) salt
1 Tbsp (15 ml) onion powder
1 Tbsp (15 ml) garlic powder
1 Tbsp (15 ml) ground black pepper
1 Tbsp (15 ml) mustard powder
2 tsp (10 ml) ground cumin
1 tsp (5 ml) cayenne pepper
3 kg bone-in pork shoulder
Pumpkin & Onion
1 small pumpkin or butternut, cut into thick slices
Olive oil, for drizzling
2 Tbsp (30 ml) honey
1 tsp (5 ml) ground cumin
Salt and black pepper, to taste
2 red onions, cut into wedges
Seed Crumble
2 Tbsp (30 ml) pumpkin seeds
50 g pecan nuts
2 Tbsp (30 ml) brown sugar
1 tsp (5 ml) butter
1 tsp (5 ml) smoked or sweet paprika
Herbed Ricotta Base
230 g ricotta
1 lemon, zested and juiced
2 tsp (10 ml) honey
1 tsp (5 ml) dill, finely chopped
Salt and black pepper, to taste
Dressing
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
40 g rocket
Salt and black pepper, to taste
To Serve
Fresh sage leaves
2 Tbsp (30 ml) butter
Instructions
Dry Rub
In a small bowl, combine all the dry rub ingredients and mix well. Rub the mixture evenly over the pork shoulder, ensuring it is well coated. Place uncovered in the fridge overnight to marinate.
Remove the pork from the fridge 1 hour before cooking to come to room temperature.
Preheat the oven to 180 °C. Place the pork in a roasting tray and roast for about 25 minutes per 500 g (approximately 2 hours 30 minutes) or until the internal temperature reaches 63 °C. Rest the meat before slicing.
Pumpkin & Onions
Place the pumpkin and onion wedges slices on a baking tray in a single layer and drizzle with olive oil. Drizzle over the honey and sprinkle with cumin, salt and black pepper.
Roast for about 40 minutes, turning halfway, until tender and caramelised.
Seed Crumble
In a medium frying pan over medium heat, toast the pecan nuts and pumpkin seeds until fragrant. Add the brown sugar and butter and allow to melt and caramelise. Stir in the paprika.
Once golden, tip the mixture onto a baking paper-lined tray and allow to cool completely. Roughly chop or break into pieces.
Herbed Ricotta Base
In a mixing bowl, combine the ricotta, lemon zest, lemon juice, honey and dill. Season with salt and black pepper and mix until smooth. Taste and adjust seasoning if needed.
Dressing
In a bowl, whisk together the olive oil, apple cider vinegar and Dijon mustard. Season with salt and black pepper. Add the rocket and toss to dress.
To Serve
In a small pan, melt the butter over medium heat until it begins to brown. Add the sage leaves and fry briefly until crisp, then remove from the heat.
Spread the herbed ricotta onto one half of a large serving platter. Arrange the roasted pumpkin over the ricotta, scatter over the seed crumble and dressed rocket. Arrange the sliced pork to the side of the platter. Place the roasted onion quarters in-between.
Finish by spooning over the brown butter and crispy sage leaves. Serve immediately
