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Pork Shoulder Roasted With Sage & Cider

Pork Shoulder Roasted With Sage & Cider
Preparation time is 15minutes
Cook time is 2hours 45minutes
Total time is 3hours
Serve is for 6 to 8 people
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Difficulty level: 3 out of 4

9 Ingredients

  • 1 bunch baby carrots, trimmed, scrubbed
  • 2 red onions, peeled, cut into wedges
  • 3 beurre bosc pears, halved lengthways
  • 2kilograms boneless pork shoulder, skin on
  • 1/3 cup extra virgin olive oil
  • 1 cup chicken stock
  • 1 cup dry pear cider
  • 2tablespoons salt flakes
  • 8 sprig sage

Nutrition per serving

Protein
44.8grams
Sugars
9.8grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 240ºC (220ºC fan forced).

Step 2 of 4

Pat the skin of the pork dry. In the same direction of the few score marks on the pork, use a sharp small knife to make more score lines about 3mm deep and 1cm apart. Tie the pork with cooking twine to help it keep its shape while cooking. Place the pork in a roasting pan and pour 2 tbs olive oil over the skin and rub in evenly. Sprinkle with salt and roast for 30 minutes or until skin starts to crackle. Reduce oven temperature to 160ºC, then add cider and stock to the base of the roasting pan and roast for a further 1 1/2 hours.

Step 3 of 4

Place the pears, sage, red onion and carrots on a separate tray and drizzle with remaining olive oil. Sprinkle with salt and pepper and add to the oven. Roast the pork and vegetables for another 30-45 minutes or until vegetables are golden and pork is crackled on the outside and tender in the middle.

Step 4 of 4

Remove pork from the pan and rest for 10 minutes. Meanwhile, drain the cooking juices from the pan into a jug and keep warm. Remove the string from the pork and slice. Serve with pears, onion, roasted carrots and reserved pan juices.

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