Directions

To Cook

1. Preheat oven to 150°C.
2. Trim off any excess fat from the pork shoulder and pat dry with a kitchen towel.
3. Combine ground coffee, Chinese five-spice powder, brown sugar, salt and white pepper in a small bowl. Rub the spice mixture over the pork shoulder till it’s coated entirely.
4. Place pork shoulder onto a wire rack and over a baking tray.
5. Add 3 cups chicken stock to the baking tray, then, place in the oven.
6. Roast pork shoulder for 100-110 mins (roughly about 40 mins per 500g meat) or until the internal meat temperature reaches 62°C. Use a meat thermometer with a probe to check the internal temperature.
7. Remove pork from the oven and let it rest for about 30-40 mins.

To Prepare the Gravy

1. Drain off the remaining pork drippings through a sieve into a small saucepan. Heat over medium heat and add ¼ cup chicken stock and white pepper. Once it starts to bubbles, add in flour to thicken.

To Prepare Roasted Carrots

1. While the pork is resting, crank up the oven temperature to 200°C.
2. Coat carrots and with olive oil, a sprinkling of salt and black pepper.
3. Place carrots onto a baking tray lined with baking paper and roast for 30 mins.