Rolled Pork Shoulder with a mango and nectarine salad

Rolled pork shoulder today following on from last week’s rolled lamb shoulder. I have a thing for shoulders. It’s true. I know many people find the shoulders of swimmers to be unattractive, I disagree, my favourite athlete of all time is Susie O’Neill. She won individual gold medals in two Olympic Games for the 200 metres butterfly and the 200 metres freestyle. Although, nicknamed Madame Butterfly, in the 2000 Sydney Olympic Games, she was beaten by US swimmer, Misty Hymen in the 200 metres butterfly and unexpectedly won the 200 metres freestyle.

Dedicated to Susie O’Neill my all time favourite athlete.

Susie has amazing shoulders.
Sliced rolled pork shoulder

In terms of cooking and eating meat, I really like the shoulder cuts of meat from pigs and sheep. The meat tends to be more tender when slowly cooked and the fat content is higher adding to the succulence.

I know people say that roast pork always needs apple sauce. I disagree. Apple sauce has too many carbs and I’d prefer to eat an apple raw. Rather than put apple in the salad, I went with a couple of my favourite fruits, viz., Kensington Pride mango from the Top End of Australia or from Queensland, and nectarine.

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Recipe

Rolled pork shoulder with a mango and nectarine salad
Prep Time
10 mins
Cook Time
1 hr 30 mins
Faffing
20 mins
Total Time
2 hrs
 
Rolled pork shoulder with a mango and nectarine salad. Roasted and cooked using a wireless meat thermometer to get a perfect result. Tender, juicy, and moist pork.
Course: Main Course
Cuisine: Australian
Keyword: Kensington Pride Mango, Pork, Pork shoulder
Servings: 1 Hungry adult macrophage
Calories: 500 kcal
Author: Gary
Ingredients
The Meat
  • Rolled pork shoulder
  • Iodised salt
The Salad
  • Salad leaves
  • Mango
  • Nectarine
  • Lemon
  • Olive oil
Instructions
The Meat
  1. Remove the rolled pork shoulder from the environmentally unfriendly plastic wrapping.
  2. Dry the meat, especially the rind with absorbent kitchen paper.
  3. Rub salt into the rind and rub with some vigour.
  4. Put the meat on a rack and put it into the refrigerator uncovered to allow the meat to dry brine.
  5. When you’re ready to start roasting your meat, remove it from the refrigerator and place the rack on a baking tray.
  6. Heat your oven to 180 °C (356 °F).
  7. Using absorbent kitchen paper wipe the surface of your meat in case there is any residual moisture on your meat and to also remove the excess salt that may have clumped on your meat. While you want your meat salty, you don’t want it too salty.
  8. Insert the wireless meat thermometer deep into your meat so the tip of the probe is in the middle of your meat.
  9. Put your meat into the oven and then open the app on your smart device and set up a cooking program for pork. I aimed for medium rare. You should choose how you want your meat to be. If you’re in Australia, there’s no need to be worried about food safety if you buy your meat from a butcher or a supermarket. Food safety is almost assured in Australian pork these days. Pork meat muscle parasites are a thing of the past. I would never overcook my pork. I want my pork a little pink in the middle.
  10. Cook your meat as directed by the app.
  11. When the cooking is finished, remove the meat from the oven and allow your meat to rest as guided by the app.
  12. Once rested, take a sharp knife, I use my Dick™-brand butchers knife, to carve my meat into slices.
The Salad
  1. Put a handful of salad leaves into a bowl.
  2. Dice a mango and put the mango flesh into the bowl with the salad leaves.
  3. Add diced nectarine to the bowl.
  4. Zest a lemon and add the zest to the bowl.
  5. Juice the lemon and put the juice into a cup.
  6. Add some Tabasco sauce infused olive oil to the lemon juice and mix it.
  7. Dress the salad with the lemon juice and olive oil salad dressing.
Plating up bit
  1. Put the salad on a plate.
  2. Add slices of pork on top.
Blogging bit
  1. Shoot a photograph and a short video because Google now wants video on recipe cards.
  2. Eat the meal.
  3. Wash the dishes (hint, wash as you cook, it makes life easier).
  4. Write the recipe.
  5. Write the blog post.
  6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

Questions and answers

Is rare to medium rare pork in Australia safe to eat?

Yes, yes it is. The Australian meat inspection process is very good and very competent.

Could you cook this in a slow cooker?

Yes, but you wouldn’t get crackling. Roast pork is all about the crackling in my opinion.

Did you have any leftover?

Yes, I’ve got enough for lunch meat this week.

Final thoughts

  • Do you like roast pork?
  • Who is your favourite athlete?
  • Do you like crackling?

Sponsorship

Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.

5 Responses

  1. That cooked pork is a beautiful site. I don’t overcook anything. You name it. It the worst thing you can do to meat or seafood or poultry, so I’m with you there. And the salad with the pork is spectacular. what a lovely meal.

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