Salted caramel pork shoulder
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- Abigail Donnelly
- 4 - 6
- Carb Conscious
- 10 minutes
- 1½ hours
- Doolhof Pinotage 2010
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
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.
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