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How to make Roast pork shoulder with cherry and balsamic sauce

Yield = 8
Prep time: 0:30
Cook time: 1:30
Total time: 2:00

Ingredients

  • 2kg x boned and rolled pork shoulder
  • 1 tablespoon Alfa One rice bran oil
  • 2 tablespoons sea salt flakes

Cherry and balsamic sauce

  • 50g butter, chopped
  • 2 eschalots, finely chopped
  • 1 1/2 teaspoons finely chopped fresh thyme leaves
  • 2 tablespoons balsamic vinegar
  • 300g frozen cherries
  • 1/4 cup cherry conserve

Method

  • Step 1 Preheat oven to 250°C/230°C fan-forced. Remove pork from netting and unroll. Place on a board. Pat dry with paper towel. Using a sharp knife, score pork rind. Re-roll pork. Tie with kitchen string at 3cm intervals to secure. Place pork on a wire rack in a large roasting pan. Brush oil over pork and rub with sea salt. Roast for 20 minutes, or until skin begins to colour and blister.
  • Step 2 Reduce temperature to 190°C/170°C fan-forced. Roast pork for 1 hour 10 minutes or until cooked through and crackling is golden and crisp. Cover loosely with foil. Rest for 10 minutes.
  • Step 3 Meanwhile, make Cherry and balsamic sauce Melt butter in a medium saucepan over medium heat. Add eschalot and thyme. Cook, stirring, for 5 minutes or until eschalot has softened. Stir in vinegar. Cook for 1 minute until reduced by half. Add cherries, conserve and 1/4 cup cold water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Season with salt and pepper.
  • Step 4 Remove and discard kitchen string from pork. Slice. Serve with Cherry and balsamic sauce.