Salted caramel pork shoulder

Salted caramel pork shoulder

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  • 4 - 6
  • Carb Conscious
  • 10 minutes
  • 1½ hours
  • Doolhof Pinotage 2010


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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