Greek Butterflied Pork Shoulder Roast

• 1 Linley Valley Greek Butterflied Pork Shoulder (pre-marinated)
• 2 brown onions, sliced thickly
• 2 tbsp olive oil
• Sea salt and cracked black pepper

Sides

• Warm pita bread
• Tzatziki sauce
• 2 cups cherry tomatoes, halved
• 1 cup cooked green peas
• 1 can chickpeas, drained and rinsed
• ½ bunch parsley, chopped
• 2 tbsp extra virgin olive oil
• 2 cups watermelon, cubed
• 1 cup yellow cherry tomatoes, halved
• ½ cup black olives
• 100 g goat cheese, crumbled
• ½ bunch mint leaves
• 2 cups cooked rice
• 2 tbsp toasted almonds (or replace with crispy onions or chickpeas)

1. Preheat oven to 180°C. Line a roasting dish with onions, drizzle with olive oil, and season lightly. Place pork shoulder on top and roast uncovered for 1 hour and 30 minutes, basting with juices until golden. Rest for 10 minutes before slicing.
2. While the pork roasts, prepare the tomato, pea, and chickpea salad: combine tomatoes, peas, chickpeas, and parsley in a bowl. Dress with olive oil and a pinch of sea salt.
3. For the watermelon salad, toss watermelon cubes with yellow tomatoes, black olives, goat cheese, and mint. Chill until serving.
4. Warm pita bread and prepare tzatziki. For an extra side, steam broccoli and serve with rice tossed in toasted almonds and parsley, or replace almonds with crispy onions or chickpeas.
5. Serve pork shoulder with salads, pita, tzatziki, and sides, letting guests build their own plates.

Tip: Pair with a crisp Assyrtiko or sparkling water with mint for a refreshing finish.