Roast Pork with Pineapple Chilli Salsa

Crispy crackle. Juicy pork. Salsa with attitude.

This is not a shy little Sunday roast. This is full-volume flavour — golden crackling that snaps back, tender pork that means business, and a pineapple chilli salsa that walks the line between sweet, spicy and “oh hell yes”.

Perfect for when you want to impress guests… or just remind the family who runs the kitchen.

Ingredients

For the Pork (the hero): BUY IT FROM THE BUTCHER!!!!!

  • 1.5–2 kg pork shoulder, skin on

  • 2 tsp sea salt (don’t be stingy — crackle demands confidence)

  • 1 tsp freshly ground black pepper

  • 1 tbsp olive oil

  • 3 cloves garlic, crushed

  • 1 sprig fresh rosemary

For the Pineapple Chilli Salsa (the troublemaker):

  • 1 cup fresh pineapple, finely diced. Save the Peel, recipe incoming within 48 hours

  • 1 small red chilli, finely chopped (dial it up or down — you’re the boss)

  • 1 small red onion, finely diced

  • Juice of 1 lime

  • 2 tbsp fresh coriander, chopped

  • 1 tsp honey

  • Sea salt, to taste

Method

1. Get the pork ready

Preheat your oven to 220°C (fan-forced) — hot and unapologetic.
Score the pork skin with a sharp knife (deep enough to mean it, not so deep you cry).
Rub the pork all over with olive oil, salt, pepper and garlic. Tuck the rosemary underneath like a little flavour secret.

2. Roast to glory

Place pork skin-side up in a roasting tray and roast for 20 minutes until the skin starts puffing up and showing off.
Turn the oven down to 180°C and roast for another 1.5–2 hours, basting occasionally, until the meat is tender and the crackle is properly brag-worthy.

Remove from the oven, loosely cover with foil (don’t suffocate the crackle) and rest for 15 minutes. Patience pays off.

3. Make the salsa

While the pork rests, throw pineapple, chilli, red onion, lime juice, honey and coriander into a bowl.
Season with salt, give it a good stir and taste. Adjust sweetness or heat if needed — this salsa likes attention.

4. Serve like a legend

Slice the pork, spoon that bold pineapple chilli salsa over the top and prepare for compliments.
Optional but encouraged: extra coriander and lime wedges for that fresh, zesty finish.

Hot Tips from the Farm

  • Dry skin = elite crackle. Pat it dry before seasoning.

  • Want next-level flavour? Prep the pork the night before and leave uncovered in the fridge.

  • Serve with roasted veg, greens, or whatever you’ve just pulled fresh from the paddock.