b'Slowish Cooked Pork &Roasted Hasselback Potatoes with Broccoli, Roasted Pumpkin & Gravy1.5kg pork shoulder This simple dish is always a favourite in our house. There are never any leftovers, which is not 1 cup chicken (or beef)unusual with 3 teenagers and Maggie, our resident stock connoisseur, who always licks the plate clean.1 bottle Sweet Baby Rays Honey BBQ Sauce (forPreheat the oven to 160C (140C fan forced) for pulled pork) slowish pork. (For pulled pork, reduce temperature to 1 onion, chopped 120C (100C fan forced)). 1 tinned choppedPlace pork shoulder in roasting dish. Pour stock and pineapple pineapple juice over pork. Optional: Gravox gravyAdd chopped onion to surrounding liquid. Place pineapple pieces to top of pork shoulder. Cover with foil.Hasselback potatoesBake in oven for 2.5 hours (6-7 hours for pulled pork) Desiree potatoes, peeledor remove foil cover after 2 hours (5 hours for pulled and halved pork). 2 tbsp extra virgin olive oil Remove from roasting dish, slice and serve. Add 2 cloves garlic, crushed some juice from roasting dish to Gravox for a flavoursome gravy. 2 tbsp coarsely chopped(For pulled pork, drain liquid and pull pork apart with fresh rosemary fork. Mix BBQ sauce through meat and serve.)Salt and pepperPotatoesPreheat 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. 103'