1.4kg pork shoulder roast
salt for seasoning
2 tablespoons canola oil
1/4 cup honey
1 bunch watercressPreheat the oven to 180°C. Remove any string and open out the pork roast so it is half the thickness. Season the pork well
with salt on both sides.
Wash the purple kumara well and slice into 1cm rounds. Slice the apples into quarters, remove the cores and slice each piece again in half. Place the kumara and apples into a roasting dish and toss with the oil and honey. Season with salt and roast in the oven for an hour, tossing occasionally.
Place the pork crackling side up onto a rack then place over a baking dish in the oven. Roast for 1 hour.
Wash the watercress well and arrange on a large serving platter. Place the kumara and apple over the watercress, drizzling over any remaining honey. Carve the pork and crackling and arrange around the vegetables.
TIP: If your pork crackling isn't as crisp as you'd like, grill it until crispy.