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Roast pork shoulder with cherry and balsamic sauce
Roast pork shoulder with cherry and balsamic sauce
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Indulge in a classic Christmas feast with juicy roast pork drizzled in tangy cherry balsamic sauce.
Ingredients:
  • 2kg x boned and rolled pork shoulder
  • 18.40 gm rice bran oil
  • 19.20 gm sea salt flakes
  • 50g butter, chopped
  • 2 eschalots, finely chopped
  • 1 1/2 tsp finely chopped fresh thyme leaves
  • 40.00 ml balsamic vinegar
  • 300g frozen cherries
  • 62.50 ml cherry conserve
Instructions:
  • Preheat oven to 250°C/230°C fan-forced. Unroll the pork loin and pat it dry with paper towels. Score the pork rind with a sharp knife and re-roll the pork. Secure with kitchen string at 3cm intervals. Place the pork on a wire rack in a roasting pan, brush with oil, and rub with sea salt. Roast for 20 minutes until the skin starts to color and blister.
  • Lower the oven temperature to 190°C/170°C fan-forced. Continue roasting the pork for 1 hour 10 minutes until fully cooked and the crackling is beautifully golden and crispy. Lightly cover with foil and let it rest for 10 minutes before serving.
  • While waiting, prepare the Cherry and balsamic sauce by melting butter in a medium saucepan over medium heat. Sauté eschalot and thyme for 5 minutes until eschalot is soft. Add vinegar and simmer for 1 minute until reduced by half. Stir in cherries, conserve, and 1/4 cup cold water. Bring to a boil, then lower the heat and simmer for 5 minutes until slightly thickened. Season with salt and pepper to taste.
  • Remove the kitchen string from the pork and slice it. Serve the pork with a delicious cherry and balsamic sauce.

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