Lovingly Spiced and Glazed Pork Shoulder Roast
This pork shoulder roast is a breeze to prepare. With a generous layer of marbled fat, this cut of meat stays moist and tender, adding flavour throughout the cooking process. Marinated in a mixture of mustard, thyme, oil, vinegar, orange juice, allspice and cinnamon, it completes its second phase of celebration by being glazed with a delicious orange marmalade and rum glaze at the end of the roasting process.
How to Roast Pork Shoulder Correctly
Pork shoulder is best known as the cut of meat used to make ‘pulled pork’. Cooked at a low temperature for many hours, the high fat content allows the meat to slowly saturate and pull apart easily. However, roasting the same cut at a higher temperature still produces soft, juicy, tender meat, but with a firmer texture that can be carved into thin or thick slices, perfect for a roast dinner.
Marinate the Pork Overnight
A delicious marinade of salt, olive oil, mustard, orange juice, thyme, garlic, cinnamon and allspice gives it a fresh taste and is reminiscent of Caribbean flavours. As this is a very thick cut, it’s best to marinate overnight or even into the next day to allow the flavours to develop.
Orange Marmalade Rum Glaze
These are the flavours associated with the Caribbean and jerk chicken. They go so well with a traditional English or Italian Christmas roast and all the spicy side dishes. What you get are juicy, tender slices of pork with a tingle of freshness at the end of each bite.
How to Serve Marmalade Rum Glazed Pork Shoulder Roast
This smaller cut of pork shoulder (1kg) is a great accompaniment to a roast chicken. If you are preparing a Christmas feast, the two meats will complement each other beautifully and provide variety for your guests. Scroll down to see The Ultimate Christmas Roast Plate with suggested side dishes and a delicious chicken gravy to top it all off.
Recipe: Marmalade Rum Glazed Pork Shoulder Roast
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Marmalade Rum Glazed Pork Shoulder Roast
Ingredients
- 1kg pork shoulder without bones or skin
- 2 twigs fresh thyme, leaves removed from stems
- 2 tsp ground allspice
- ½ tsp ground cinnamon
- 1 tbsp dijon mustard
- 1 tbsp orange juice
- 1 tbsp olive oil
- 2 cloves garlic crushed
- 30ml white wine vinegar
Marmelade Rum Glaze
- Splash or squeeze of orange juice
- 1/2 tsp allspice
- 3 tablespoon quality bitter marmalade
- 150ml golden rum
Instructions
- Make the marinade: combine thyme leaves, allspice, cinnamon, mustard, orange juice, garlic, oil and vinegar, blend into a paste using a small coffee grinder or mortar & pestle.
- Season pork shoulder with salt on all sides. Rub the marinade into the meat evenly. Cover and transfer to the fridge for 6 – 8 hours or preferably overnight.
- Remove pork from the fridge one hour before roasting.
- Heat oven to 180°C. Place pork on a roasting tray and roast for 50 minutes.
- Combine orange juice, marmalade, allspice and rum. Whisk to combine.
- After 50 minutes remove pork from the oven and using a brush, glaze the pork with half of the mixture on all sides until nicely coated with the glaze. Return to the oven for another 10 minutes.
- Repeat the process after 10 minutes, using the rest of the glaze and cook a further 10 minutes. The total cooking time including both glazing sessions is 1 hour and 10 minutes.
- Remove pork shoulder from the oven and check that the meat is cooked through but still slightly pink inside (it will continue to cook as it cools down so it’s important not to overcook the meat). Allow the pork to rest for at least 20 minutes.
- Transfer to a plate or platter and carve into thin slices for serving.
