Roasted pork shoulder and caramelised pumpkin platter

A generous platter of roasted pork with caramelised pumpkin, creamy herbed ricotta and a crunchy seed topping.

Cut:
  • Portions: 6–8
  • Prep: 20 minutes (plus overnight marinating)
  • cook: 3 hours 15 minutes

Ingredients

For the pork and dry rub

  • ¼ C (60 ml) brown sugar
  • 2 Tbsp (30 ml) smoked paprika
  • 2 Tbsp (30 ml) salt
  • 1 Tbsp (15 ml) onion powder
  • 1 Tbsp (15 ml) garlic powder
  • 1 Tbsp (15 ml) ground black pepper
  • 1 Tbsp (15 ml) mustard powder
  • 2 tsp (10 ml) ground cumin
  • 1 tsp (5 ml) cayenne pepper
  • 3 kg bone-in pork shoulder

For the pumpkin and onion

  • 1 small pumpkin (or butternut), cut into thick slices
  • Olive oil, for drizzling
  • 2 Tbsp (30 ml) honey
  • 1 tsp (5 ml) ground cumin
  • Salt and black pepper, to taste
  • 2 red onions, cut into wedges

For the seed crumble and herbed ricotta base

  • 2 Tbsp (30 ml) pumpkin seeds
  • 50 g pecan nuts
  • 2 Tbsp (30 ml) brown sugar
  • 1 tsp (5 ml) butter
  • 1 tsp (5 ml) smoked or sweet paprika
  • 230 g ricotta
  • 1 lemon, zested and juiced
  • 2 tsp (10 ml) honey
  • 1 tsp (5 ml) dill, finely chopped
  • Salt and black pepper, to taste

For the dressing and sage butter

  • 2 Tbsp (30 ml) olive oil
  • 1 Tbsp (15 ml) apple cider vinegar
  • 1 tsp (5 ml) Dijon mustard
  • 40 g rocket
  • Salt and black pepper, to taste
  • Fresh sage leaves
  • 2 Tbsp (30 ml) butter

Method

For the pork and dry rub:
In a small bowl, combine all the dry rub ingredients and mix well. Rub the mixture evenly over the pork shoulder, ensuring it is well coated. Place uncovered in the fridge overnight to marinate. Remove the pork from the fridge 1 hour before cooking to come to room temperature. Preheat the oven to 180 °C. Place the pork in a roasting tray and roast for about 25 minutes per 500 g (approximately 2 hours 30 minutes) or until the internal temperature reaches 63 °C. Rest the meat before slicing.

For the pumpkin and onion:
Place the pumpkin slices and onion wedges on a baking tray in a single layer and drizzle with olive oil. Drizzle over the honey and sprinkle with cumin, salt and black pepper. Roast for about 40 minutes, turning halfway, until tender and caramelised.

For the seed crumble:
In a medium frying pan over medium heat, toast the pecan nuts and pumpkin seeds until fragrant. Add the brown sugar and butter and allow to melt and caramelise. Stir in the paprika. Once golden, tip the mixture onto a baking paper-lined tray and allow to cool completely. Roughly chop or break into pieces.

For the herbed ricotta base:
In a mixing bowl, combine the ricotta, lemon zest, lemon juice, honey and dill. Season with salt and black pepper and mix until smooth. Taste and adjust seasoning if needed.

For the dressing:
In a bowl, whisk together the olive oil, apple cider vinegar and Dijon mustard. Season with salt and black pepper. Add the rocket and toss to dress.

To serve:
In a small pan, melt the butter over medium heat until it begins to brown. Add the sage leaves and fry briefly until crisp, then remove from the heat. Spread the herbed ricotta onto one half of a large serving platter. Arrange the roasted pumpkin over the ricotta, scatter over the seed crumble and dressed rocket. Arrange the sliced pork to the side of the platter. Place the roasted onion wedges in between. Finish by spooning over the brown butter and crispy sage leaves. Serve immediately.

Serving suggestion: Make it the centrepiece of an Easter lunch with warm crusty bread or crispy roast potatoes on the side.