Roast pork shoulder with cherry and balsamic sauce

Cooking Meat Roast pork shoulder with cherry and balsamic sauce

Go traditional this Christmas with succulent roast pork served with cherry and balsamic sauce.

  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.
  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.
  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.
  4. Remove and discard kitchen string from pork. Slice. Serve with Cherry and balsamic sauce.

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