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Salted caramel pork shoulder

1½ hours

70 of 122

Salted caramel pork shoulder

By Abigail Donnelly

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1½ hours

Ingredients

1 T olive oil
1 kg Woolworths Pork Shoulder Roast With Salted Caramel Glaze, deboned*
2 ClemenGolds, halved
1 bulb garlic, halved
10 baby onions, peeled
1 stick cinnamon
1 t mustard seeds
1 t nutmeg
8 peppercorns
4 bay leaves
250 ml water
Woolworths Bacon-Wrapped Pork Chipolatas, for serving

Method

Preheat the oven to 160°C.

Heat the olive oil in a large frying pan and sear the pork, skin-side down, until golden brown. Transfer to a large casserole dish then add the remaining ingredients.

Cover with foil and roast for 1 hour. Remove the foil and continue roasting until brown and tender.

Alternatively, roast over hot coals in a roasting pan for 1 to 1½ hours, or until the centre reaches 80°C on a meat thermometer.

Transfer the pork to a chopping board and allow to rest for 10 minutes. Place the cooking liquid over a high heat and reduce to make a gravy.

Spoon everything into a large serving platter, with the oven-baked pork chipolatas.

Heat the salted caramel glaze in a saucepan and spoon over the pork.

*Pick up your Woolworths Pork Shoulder Roast With Salted Caramel Glaze from Woolworths. Available at selected stores for the Christmas 2012 season.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Baked beef and bean burritos

Roast chicken pieces with sweet peppers and tapenade

Citrus pork with coriander and sweet potatoes

Fresh beetroot soup

Slow-roasted pork belly with Sichuan pepper

Cucumber and apple slush

Mango salad

Pan-fried halloumi and honeyed tomato salad

Sweet-and-sticky roast gammon on the bone with mustard

Turkey-and-gammon roast with summer greens

Clemengold and cranberry stuffed quails with spicy spinach

Salted caramel pork shoulder

Salted caramel pork shoulder

Ingredients

Method