2 tsp each, salt flakes, garlic powder, onion powder
1/3 cup adobo sauce (from chipotle in adobo)
1/3 cup tomato sauce
1/3 cup bbq sauce
2 tbs maple syrup
2 tbs apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
Combine all the ‘dry rub’ ingredients together. Rub all over the pork and chill for at least 2 hours or overnight.
Preheat oven to 160 Celsius (140 fan).
Place two large pieces of alfoil on the benchtop, slightly overlapping. Place a large piece of baking paper in the centre. Top with the pork then wrap to enclose.
Place on a roasting tray and roast for 2 hours or until the pork is tender.
Meanwhile for the sauce, combine all the ingredients in a saucepan, bring to a simmer over medium heat and cook for 3-4 minutes then remove from the heat.
Increase oven to 220 Celsius. Remove the pork from the oven and unwrap the pork. Brush with the sauce and roast for a further 20 minutes, basting every 5 minutes. Place the corn on another tray and roast in the skins until tender.
Meanwhile, heat the butter in a small saucepan over medium high heat. Once the butter turns brown, remove from the heat, season and add the fennel and coriander seeds.
It all started when Charles Harvey Stapleton 1st moved to Sutherland in 1880, building their house where Stapleton Avenue is today. Charles became the first and only butcher in the district, opening the first Stapleton’s butcher shop in 1896.