Lovingly spiced and glazed pork shoulder roast
Making this pork shoulder roast is a breeze. With a generous layer of marbled fat, this cut of meat will keep moist and tender as well as add flavour throughout the cooking process. Marinaded in a mixture of mustard, thyme, oil, vinegar, orange juice, allspice and cinnamon, it completes its second phase of festivity by being basted during the end of roasting with a delicious orange-marmalade-rum glaze.
How to roast pork shoulder correctly
Pork shoulder is famously known as the cut of meat to make ‘pulled pork’. Cooked at a lower temperature over many hours, the high-fat content allows the meat to slowly saturate and easily pull apart. However roasting the same cut at a higher temperature still results in 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 adds a fresh taste and feels reminiscent of Caribbean flavours. As this is a very thick cut of meat it’s best to marinate overnight and even into the next day so the flavours have enough time to develop.
Orange marmalade rum glaze
These are the flavours connected to the Caribbean and jerk chicken. They pair so well with a traditional English or Italian Christmas roast dinner and all the spiced sides. What you get is juicy tender slices of pork with a tingle of freshness at the end of each mouthful.
How to serve Marmalade Rum Glazed Pork Shoulder Roast
This smaller cut of pork shoulder (1 kg) is a great companion to a roasted chicken. When preparing a Christmas feast the two meats compliment each other nicely and add variety for guests. Below you can keep scrolling to see The Ultimate Christmas Roast Plate with suggestions of side dishes and a luscious chicken gravy to top it all off.
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Marmalade Rum Glazed Pork Shoulder Roast
Lovingly spiced and glazed tender pork shoulder roast with a mustard thyme, allspice marinade and orange marmalade rum glaze
- Prep Time: 20 Minutes + overnight marinating
- Cook Time: 1 hour, 10 minutes
- Total Time: 1.5 hours
- Yield: 6 – 8 Servings 1x
- Category: Pork
- Method: Oven Roasting
- Cuisine: Modern Fusion
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.
Keywords: pork roast recipes, spiced pork roast, festive pork roast recipe, christmas pork roast recipe
