PreP Time

20 minutes

Cook Time

2 1/2 hours

Total Time

3 hours

What you need to Get:

Bruemar Pork Shoulder Roast, 2 kg 

+ Olive Oil
+ Salt 

+ 3/4 cup black lentils, washed and drained (alternatively 1 can black lentils)

+ 1/2 butternut pumpkin, diced

+ 1 cup pomegranate seeds


+ 2 tablespoons honey

+ 2 tablespoon balsamic vinegar

+ 3 tablespoons olive oil

+ 1/4 teaspoon grounded nutmeg

+ Salt and pepper


What you need to do:

1. Preheat oven to 220 °C (Fan Forced). Score the entire rind with a sharp knife, making sure not to cut into the meat. Wipe the rind of any moisture with a paper towel. Rub the Pork rind with oil, then salt generously into the scores and into the rind.



2. Place the Pork Shoulder Roast onto a wire rack. Roast at 220 °C in the oven for 20-30 minutes or until the rind begins to crackle.



3. Turn oven down to 180 °C for the remainder of the cooking time, about 30-40 minutes per kg. 



4. While the Pork is cooking, prepare the salad ingredients.  Cook the lentils according to packet instructions. Place the diced pumpkin on a baking tray, cover with oil and season with salt and pepper. Bake in the oven for about 20-25 minutes until the pumpkin is soft and golden. In a small bowl whisk together honey, balsamic vinegar, olive oil and ground nutmeg, season with salt and pepper. 


5. Place Pork to a cutting board and allow to rest for at least 10 minutes before carving and serving. Assemble salad ingredients in a large bowl. Drizzle with dressing, gently toss to combine. Arrange sliced Pork over the salad. Serve.

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