Ingredients

Method

• 1 kg Woolworths Easy To Cook salted caramel pork shoulder
• 350 g baby carrots
• 8 potatoes
• 60 g butter
• sea salt and freshly ground black pepper
• 1⁄3 cup milk, warmed
• 30 g kale shredded
• 2 baby Savoy cabbages, shredded (keep a few leaves to garnish)

Method

Ingredients

Preheat the oven to 180°C. Roast the pork shoulder according to package instructions.

Add the baby carrots for the last 20 minutes of cooking time.

Boil the potatoes and mash with 30 g butter, seasoning and add the milk a little at a time until smooth.

Pan-fry the kale and cabbage in the remaining butter until wilted, remove from heat and fold into the mash.

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