Roast Pork SIds Style

New Zealand Pork Shoulder Roast, 2kg piece, bone in
1 tbsp olive oil
3 tsp SIDS SALT & PEPPER
2 tbsp flour
1½ cups stock or water
700 g bag Wattie’s Rosemary & Garlic Potato Roasters

Dry skin of the Pork Shoulder Roast. Make sure the skin has thin deep scores right through. Drizzle the oil over and rub into skin. Sprinkle SIDS SALT & PEPPER over the skin and rub in. Refrigerate for at least 1 hour.
Preheat oven to 210°C. Place pork on a rack over a roasting dish and put in oven. Roast for 15 minutes. Reduce temperature to 150°C and continue cooking for 45 minutes per 500 g. To check pork is cooked, pierce the thickest part with a knife: if the juices run clear, the pork is cooked. Alternatively, pork is cooked when the thermometer shows 71°C.
Remove pork from the oven and set aside to rest. Tip pan juices into bowl. For super-crispy crackling, remove the crackling from pork and place back on the rack. Increase the oven temperature to 190°C for 10 minutes.
To make gravy: Measure 3 tablespoons of the pan juices into a small saucepan. Add flour and cook, stirring, until the flour turns a nut brown. Slowly add stock or water and stir continuously, until the gravy thickens and boils. Reduce heat and simmer for 2 minutes. Season with SIDS SALT & PEPPER to taste.
Slice pork. Serve with Wattie’s Rosemary & Garlic Potato Roasters, seasonal vegetables, gravy and apple sauce.