Seasoned roast pork shoulder with spiced rhubarb relish

Let's be honest, you just can't beat the combo of roast pork and spiced rhubarb relish. This recipe is sure to become a family favourite, especially when served with crusty bread and your favourite soft cheese

By Jo Wilcox
  • 20 mins preparation
  • 1 hr 20 mins cooking
  • Serves 4
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Seasoned roast pork shoulder
  • 1 pork shoulder (around 1.25kg)
  • 1 cup apple juice, mixed with 3 cups water
  • 2 cinnamon sticks
  • 6 juniper berries, crushed
  • 2-3 stalks rosemary
  • 1 tablespoon sea salt
Spiced rhubarb relish
  • 1 tablespoon neutral-flavoured oil
  • 1 red onion, finely diced
  • 1 clove garlic, chopped
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon each, caraway seeds, ground cumin and ground coriander
  • 400 gram chopped rhubarb
  • 3/4 cup red wine vinegar
  • 3/4 cup caster sugar
  • 1 tablespoon orange zest


  • 1
    For the pork, preheat oven to 175°C and arrange meat, skin side up, in a roasting dish. Pour juice and water around; add cinnamon, juniper and rosemary to the liquid. Rub sea salt into exposed skin.
  • 2
    Roast pork for 1 hour 20 minutes or until meat feels tender and pulls away from bone, and skin is crisp and puffed. Rest for at least 10 minutes before slicing.
  • 3
    While pork is roasting, make the relish. Heat the oil in a medium saucepan and sauté the red onion, garlic, ginger and spices for 2-3 minutes over a gentle heat until soft and fragrant. Add rhubarb, vinegar, sugar and zest, then simmer for 10-15 minutes or until rhubarb has softened and broken down.
  • 4
    Serve sliced pork with crusty bread, soft cheese and a dollop of rhubarb relish. Makes 1½ cups relish.


If skin hasn't quite turned into crackling, remove it and place under a hot grill for a few minutes. Leftover relish will keep for a week in the fridge.