- 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)
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.