Ingredients

Method

• 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

Ingredients

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.