03/08/2025
This pork roast was raised right here on our homestead — no hormones, no shortcuts, just care and quality from start to finish. The flavor? Rich, tender, and full of depth you just can’t get from store-bought.
There’s something extra special about knowing where your food comes from 🐷
Recipe:
1. Preheat oven to 160°C. In a roasting tray place enough water to just be under the roasting rack and add a dash of red wine, 1 diced onion and 4 garlic cloves.
2. Dry the pork skin with a paper towel (I also like to rinse my pork under cold water before hand)
3. Lightly coat the pork in olive oil and season meat side lightly with garlic salt and any preferred herbs. On the skin side heavily coat in salt.
4. Place the pork in the roasting tray skin facing up, slow cook on 160°C for 1 hour and blast on 260°C for 30-40mins to get the crackle. Add more salt on the skin if crackle isn’t forming.
