Uploaded May 2026 | Updated September 2026, 1 week ago
Slow-roast boneless pork shoulder
Serves 4 with leftovers (+ reserved portions for recipes below) | Prep 10 mins (+ 10 mins resting & overnight drying time) | Cooking 5 hours
2.6kg Coles Australian Boneless Pork Shoulder
1 tbs sea salt flakes
1 tbs olive oil
1kg baby white potatoes, halved
2 red onions, quartered
2 carrots, quartered lengthways
1 garlic bulb, halved
Steamed greens, to serve
Gravy
2 tbs plain flour
1 1/2 cups (375ml) salt-reduced chicken stock
1. Remove packaging and netting from pork and discard. Place pork on a baking tray. Pat rind dry with paper towel. Use a sharp knife to deepen scoring in rind and fat of pork (do not cut through meat). Place in the fridge, uncovered, overnight to dry out the rind.
2. Preheat oven to 230°C (210°C fan-forced). Use kitchen string to tie up the pork about one-third from each end. Place on a greased wire rack in a flameproof roasting pan. Drizzle rind with oil. Sprinkle with salt and rub into cuts. Roast for 40 mins or until rind begins to crackle.
3. Reduce heat to 150°C (130°C fan-forced). Cover pork with tightly foil and roast for 3 hours. Remove foil. Increase heat to 180°C (160°C fan-forced). Arrange the potato, onion, carrot and garlic around pork and roast, uncovered, for 45 mins or until pork is golden and vegetables are tender. Transfer to a clean baking tray, reserving juices in the pan. Loosely cover the pork mixture with foil and set aside for 10 mins to rest.
4. Meanwhile, pour reserved pan juices into a heatproof jug. Transfer 2 tbs fat from the surface to the roasting pan, discarding remaining fat from surface of the pan juices. Place the roasting pan over medium-high heat. Add flour and cook, stirring, for 1 min or until mixture bubbles. Add stock and cook, scraping the pan with a wooden spoon, for 5 mins or until mixture boils and thickens. Stir in reserved pan juices and season. Strain into a serving jug.
5. Cut three 300g portions from the roast pork. Reserve meat and crackling in separate airtight containers in the fridge for up to 3 days for the recipes below. Serve remaining pork with steamed greens, vegetables and gravy.
Pork yellow curry with rice noodles
Serves 4 | Prep 10 mins | Cooking 10 mins
1 tbs vegetable oil
1 brown onion, cut into thin wedges
1 red capsicum, seeded, thinly sliced
1 zucchini, halved lengthways, sliced
1/3 cup (100g) yellow curry paste
300g reserved roast pork, shredded
400ml coconut milk
1 cup (250ml) salt-reduced chicken stock
200g rice stick noodles
1 Lebanese cucumber, thinly sliced
1 red chilli, thinly sliced (optional)
Coriander leaves, to serve
Mint leaves, to serve
Lime wedges, to serve
1. Heat the oil in a wok or large frying pan over high heat. Add the onion, capsicum and zucchini and stir-fry for 2-3 mins or until just tender. Add the curry paste and cook, stirring, for 1 min or until aromatic.
2. Add shredded pork to the wok or pan with the coconut milk and stock. Cook, stirring occasionally, for 5 mins or until heated through.
3. Meanwhile, cook the noodles following packet directions.
4. Divide the noodles and curry among serving bowls. Top with cucumber, chilli, if using, coriander and mint. Serve with lime wedges.
Sweet & sour slow-roasted pork
Serves 4 | Prep 15 mins | Cooking 15 mins
1/3 cup (80ml) Coles Organic Apple Cider Vinegar
1/3 cup (75g) brown sugar
1/3 cup (80ml) tomato sauce
1 1/2 tbs soy sauce
1 1/2 tbs cornflour
1 tbs vegetable oil
1 brown onion, chopped
1 red capsicum, seeded, chopped
1 green capsicum, seeded, chopped
1 garlic clove, crushed
1 tbs finely grated ginger
225g can pineapple pieces in juice, drained
300g reserved roast pork, chopped
Steamed long-grain rice, to serve
Spring onion curls, to serve
1. Combine the vinegar, sugar, tomato sauce, soy sauce and cornflour in a small bowl.
2. Heat the oil in a wok or large frying pan over high heat. Add onion, combined capsicum, garlic and ginger and stir-fry for 5 mins or until vegetables are tender. Add the pineapple to the wok and pour over the sauce mixture. Cook, stirring, for 3 mins or until the sauce boils and thickens.
3. Add the pork and stir-fry for 2-3 mins or until pork is heated through and coated in the sauce.
4. Divide the rice among serving bowls. Top with the pork mixture and sprinkle with spring onion curls to serve.
Slow-roast boneless pork shoulder
Serves 4 with leftovers (+ reserved portions for recipes below) | Prep 10 mins (+ 10 mins resting & overnight drying time) | Cooking 5 hours
2.6kg Coles Australian Boneless Pork Shoulder
1 tbs sea salt flakes
1 tbs olive oil
1kg baby white potatoes, halved
2 red onions, quartered
2 carrots, quartered lengthways
1 garlic bulb, halved
Steamed greens, to serve
Gravy
2 tbs plain flour
1 1/2 cups (375ml) salt-reduced chicken stock
1. Remove packaging and netting from pork and discard. Place pork on a baking tray. Pat rind dry with paper towel. Use a sharp knife to deepen scoring in rind and fat of pork (do not cut through meat). Place in the fridge, uncovered, overnight to dry out the rind.
2. Preheat oven to 230°C (210°C fan-forced). Use kitchen string to tie up the pork about one-third from each end. Place on a greased wire rack in a flameproof roasting pan. Drizzle rind with oil. Sprinkle with salt and rub into cuts. Roast for 40 mins or until rind begins to crackle.
3. Reduce heat to 150°C (130°C fan-forced). Cover pork with tightly foil and roast for 3 hours. Remove foil. Increase heat to 180°C (160°C fan-forced). Arrange the potato, onion, carrot and garlic around pork and roast, uncovered, for 45 mins or until pork is golden and vegetables are tender. Transfer to a clean baking tray, reserving juices in the pan. Loosely cover the pork mixture with foil and set aside for 10 mins to rest.
4. Meanwhile, pour reserved pan juices into a heatproof jug. Transfer 2 tbs fat from the surface to the roasting pan, discarding remaining fat from surface of the pan juices. Place the roasting pan over medium-high heat. Add flour and cook, stirring, for 1 min or until mixture bubbles. Add stock and cook, scraping the pan with a wooden spoon, for 5 mins or until mixture boils and thickens. Stir in reserved pan juices and season. Strain into a serving jug.
5. Cut three 300g portions from the roast pork. Reserve meat and crackling in separate airtight containers in the fridge for up to 3 days for the recipes below. Serve remaining pork with steamed greens, vegetables and gravy.
Pork yellow curry with rice noodles
Serves 4 | Prep 10 mins | Cooking 10 mins
1 tbs vegetable oil
1 brown onion, cut into thin wedges
1 red capsicum, seeded, thinly sliced
1 zucchini, halved lengthways, sliced
1/3 cup (100g) yellow curry paste
300g reserved roast pork, shredded
400ml coconut milk
1 cup (250ml) salt-reduced chicken stock
200g rice stick noodles
1 Lebanese cucumber, thinly sliced
1 red chilli, thinly sliced (optional)
Coriander leaves, to serve
Mint leaves, to serve
Lime wedges, to serve
1. Heat the oil in a wok or large frying pan over high heat. Add the onion, capsicum and zucchini and stir-fry for 2-3 mins or until just tender. Add the curry paste and cook, stirring, for 1 min or until aromatic.
2. Add shredded pork to the wok or pan with the coconut milk and stock. Cook, stirring occasionally, for 5 mins or until heated through.
3. Meanwhile, cook the noodles following packet directions.
4. Divide the noodles and curry among serving bowls. Top with cucumber, chilli, if using, coriander and mint. Serve with lime wedges.
Sweet & sour slow-roasted pork
Serves 4 | Prep 15 mins | Cooking 15 mins
1/3 cup (80ml) Coles Organic Apple Cider Vinegar
1/3 cup (75g) brown sugar
1/3 cup (80ml) tomato sauce
1 1/2 tbs soy sauce
1 1/2 tbs cornflour
1 tbs vegetable oil
1 brown onion, chopped
1 red capsicum, seeded, chopped
1 green capsicum, seeded, chopped
1 garlic clove, crushed
1 tbs finely grated ginger
225g can pineapple pieces in juice, drained
300g reserved roast pork, chopped
Steamed long-grain rice, to serve
Spring onion curls, to serve
1. Combine the vinegar, sugar, tomato sauce, soy sauce and cornflour in a small bowl.
2. Heat the oil in a wok or large frying pan over high heat. Add onion, combined capsicum, garlic and ginger and stir-fry for 5 mins or until vegetables are tender. Add the pineapple to the wok and pour over the sauce mixture. Cook, stirring, for 3 mins or until the sauce boils and thickens.
3. Add the pork and stir-fry for 2-3 mins or until pork is heated through and coated in the sauce.
4. Divide the rice among serving bowls. Top with the pork mixture and sprinkle with spring onion curls to serve.
