b'Slowish Cooked Pork and Roasted Hasselback Potatoes (with Broccoli, Roasted Pumpkin and Gravy) Slowish cooked pork This simple dish is always a favourite in our 1.5kg pork shoulder house. There are never any leftovers, which is not unusual with 3 teenagers and Maggie, our 1 cup chicken (or beef) stock resident connoisseur, who always licks the plate clean.1 bottle Sweet Baby RaysPorkHoney BBQ Sauce (for Pulled Pork) Preheat the oven to 160C (140C fan forced) for 1 onion, chopped slowish pork. (For pulled pork, reduce temperature to 120C (100C fan forced)). 1 can chopped pineapple Place pork shoulder in roasting dish. Pour stock and Optional: gravox gravy pineapple juice over pork. Hasselback potatoes Add chopped onion to surrounding liquid. Place pineapple pieces to top of pork shoulder. Cover with Desiree potatoes, peeledaluminium foil.and halved Bake in oven for 2.5 hours (6-7 hours for pulled pork). 2 tbs extra virgin olive oil Remove foil cover after 2 hours (5 hours for pulled pork).2 cloves garlic, crushed Remove from roasting dish, slice and serve. 2 tbs coarsely chopped freshAdd some juice from roasting dish to Gravox for a rosemary flavoursome gravy. (For pulled pork, drain liquid and Salt and pepperpull pork apart with fork. Mix BBQ sauce through meat and serve. PotatoesPreheat oven to 200C (180C fan forced). Place potato cut-side down on chopping board and make thin evenly spaced cuts at 5mm approximately two-thirds way through. Place in bowl, repeat with remaining potatoes.Add olive oil, garlic and rosemary to potatoes and season with salt and pepper. Place in roasting pan and bake in oven for 1 hour or until golden brown and crisp. 64'