Easter Spice Glazed Pork Shoulder with Crackling Shards
We take the much-loved flavour of hot cross bun spices and turn it into a delicious glaze for this pork shoulder roast.
- Serves: 6-8 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 6:0 hours
2.5 kg boneless, rolled pork shoulder with the skin removed
salt and pepper
a digital thermometer
a piece of pork skin, dried well and scored
1 C (250 ml) orange juice
2 Tbsp (30 ml) Dijon mustard
2 garlic cloves, finely chopped
1 Tbsp (15 ml) mixed spice
salt and pepper
Preheat the oven to 130 ºC.
Cut 4-6 pieces of string long enough to tie around the roast. Roll the roast, with the fat on the outside, into a cylinder shape and tie it off at intervals to secure. Use a sharp knife to score the fat in vertical lines.
Rub the roast with a little olive oil, then season with salt and pepper. Place the roast on a rack and pop it in the oven. Roast for 4-5 hours or until the internal temperature reaches 85 ºC. Remove the roast and cover tightly with foil.
Turn the heat up to 230 ºC. Place the pork skin on a rack; brush with oil, then season well with salt. Place it in the oven and bake for 30-40 minutes or until golden, puffy and evenly bubbled.
While the crackling is baking, put all of the ingredients for the glaze into a small pot over medium heat. Bring to a boil, then simmer until it reduces to a sticky sauce consistency.
Pork Roast cont.
Remove the crackling from the oven and set aside to cool and turn the heat down to 200 ºC.
Place the roast onto a rack set over an oven tray lined with foil. Brush the roast generously with the sticky glaze and then place into the oven to caramelise for 20 minutes. Keep an eye on it and glaze it once more halfway through the cooking time. Remove the roast from the oven and allow it to rest for 10 minutes before carving. The meat should be tender enough that you can opt to pull it into juicy chunks or carve traditionally.
Cut the crackling into shards and serve on the side.