A pork roast showstopper with sticky cranberry peach sauce
Do you know why we love pork? Besides it tasting pretty darn delicious, of course. The puns. They’re an easy way to turn a boar-ing conversation around (see what we did there?), especially if you get stuck next to a random relative at Christmas lunch. If you’re keen to pig out on a pork roast this year (yep, we did it again) but you aren’t sure how to cook it, then this recipe will save your bacon (we couldn’t resist). Just make sure you share the crackling, no one likes a hog (okay, we’ll stop now).
Prep time: 15 minutes | Cook time: 2.5–3 hours | Serves: 6–8
For the pork:
1 pork shoulder, weighing about 3kg
4 large or 10 small carrots, trimmed
2 onions, peeled and cut into wedges
A few bay leaves
A sprig of rosemary
1 Brewers&Union Steph Weiss
For the pork crackling:
Salt and pepper
For the orange, peach & cranberry sauce:
3 peaches, cut in half
A glug of olive oil
Zest and juice of 2 oranges
250ml of the cooking liquid from the pork
120g frozen cranberries
2 peaches, chopped up small
1 Tbsp balsamic vinegar
1. Preheat your oven to 180ºC.
2. Place the pork shoulder in an ovenproof casserole pot and tuck the carrots and onions all around it.
3. Sprinkle it with herbs before pouring the Weiss beer all over it. Mmm beer pork.
4. Place the pork in the oven with the lid on and cook for 1 hour.
5. Reduce oven temperature to 150ºC and cook for a further 2 hours.
6. Remove the pork and turn your oven to 220ºC.
7. Peel off the skin of the pork with a very sharp knife and place it on a separate baking tray. Sprinkle it with salt and pepper and pop it back in the oven to grill as close to the top element as possible.
8. Bake for 15–20 minutes until crackled and crispy. Try not to gobble it all up.
9. Keep the pork in the pot with the lid on. Drain off 250ml of the cooking liquid to use for the sauce.
10. Heat a saucepan and fry the peach halves for a few minutes to caramelize, with a glug or two of olive oil.
11. Now to make the sauce, add all the other sauce ingredients, allow it to heat up and simmer for 10–15 minutes until the sugar has melted and the peaches are cooked through.
12. Remove from the stove and serve the pork with the crackling and sauce immediately, while still hot and steamy.
If your pork shoulder is falling off the bone, then you won’t even have to worry about carving. Just pull the meat apart with a carving fork and tuck in. Brave aunties (those with mysteriously heat resistant fingers) can use their hands.
Believe us when we say this little piggy will fly… straight off the table!