Step 1
Ask your butcher to remove the rind from the pork roast or use a sharp knife to do it yourself while keeping as much fat on the pork as possible. Score the fat in a diamond-shaped pattern to allow it to render better.
Step 2
Season your roast with salt and keep it refrigerated for several hours or overnight. Bring it to room temperature before cooking. If short on time, season it and leave at room temperature for at least 30 minutes.
Step 3
Preheat your oven to 180C fan-forced (200C conventional).
Step 4
Take a large cast-iron pot or dutch oven and place it on the stove. Place the pork in the pot, fat side down, and place the pot over medium-high heat. Fry the fat side of the roast until it begins to brown, then flip it over and brown the other side really well. Then remove it from the pot and place on a nearby tray or plate.
Step 5
Add the onion, carrots and apples to the pot and cook them in the pork fat until they soften and begin to brown.
Step 6
In a small mixing bowl, combine the thyme and sage with the brown sugar and mustard. Rub this paste all over the browned pork roast and crack lots of black pepper over the whole thing.
Step 7
When the vegies have begun to caramelise, add the white wine and bring to a simmer. Continue to simmer for about 2 minutes to cook off the alcohol and reduce a little. Place the pork roast, fat side up, on top of the vegetables and place the whole thing in your preheated oven, uncovered.
Step 8
Probe the meat in the thickest part after 45 minutes to see how it’s tracking. When the internal temperature reads 65C and the meat is nicely browned, it’s ready. You may need to cook it a further 10-15 minutes if it’s not to temperature yet.
Step 9
Let it rest for at least 15 minutes before slicing and serving with the roasted vegies and apples, pan juices and mash.
