Ingredients

• 1 large 1.5kg pork shoulder
• ½ cup Mayver’s Hulled Tahini
• 6 semi-ripe pears
• 2 tsp vanilla extract, 4 tbs coconut oil
• handful fresh thyme, salt & pepper
• 4 parsnips & 8 kipfler potatoes

Method

1. Preheat oven to approx. 250°C. Gently score the top of the uncooked roast so that there are thin slits across the top of the rind. Pour boiling water slowly over the top to soften the rind and pat dry with paper towel. Rub softened coconut oil over the entire top of the roast so that it gets into the scored rind.
2. Rub cracked rock salt across the entire rind and leave to sit for 10 mins. Peel the pears and cut into flat slices and line the bottom of the baking dish. Dollop the tahini over the pear and sprinkle the thyme across the top. Sit the Pork on top and nestle extra pear around the edges.
3. Place in oven and cook for approx. 15 – 20mins until crackling starts to pop. Turn oven down to low (approx. 120°C) and cook slowly for approx. 3-4hrs
4. For the ultimate crackling – turn back up to 250°C for 10 min just before serving.Cut parsnips and kipfler potatoes into chunky cubes. Coat in a layer of coconut oil, salt,  pepper and paprika. Place in roasting oven about 1hr after Pork (slow roast for 2hrs)
5. Remove Roast Pork from tray and drain excess oil. Put all remaining roasted pear into food processor and blend to serve.