Name: Roast pork shoulder with spicy pumpkin sauce and brown sugar vinegar
Prep time: 10 min
Cook time: 190 min
Total time: 200 min
Yield: 6-8
Ingredients: 2kg boneless pork shoulde; 2 Tbsp extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 1kg Kent pumpkin, peeled, chopped; 100g caster sugar; 1 tsp sesame oil; 1 tsp ground turmeric; 1 tsp smoked paprika; 1 cup malt vinegar; 1/4 cup brown sugar; 1 cinnamon stick; 2 star anise; 4 cloves; 2 tsp arrowroot; Steamed green vegetables, to serve

Take classic roast pork shoulder to new levels with a zippy vinegar sidekick, flavourful sauce and, of course, the crackling – yum!

How long does it take to cook a pork shoulder?

The cooking time for a pork shoulder depends on the cooking method and temperature. On average, cooking a pork shoulder can take 3 to 8 hours, but slow-cooking methods may extend the time. This recipe requires 3 hours and 10 minutes.

Which is the best cooking method for a pork shoulder?

The best cooking method for a pork shoulder is often slow roasting in an oven, resulting in a tender and flavourful roast.

How long do you cook a pork roast per kg?

The cooking time for a pork roast per kilogram (kg) can vary based on the cooking method and temperature. As a general guideline, plan for approximately 30-45 minutes per kilogram when roasting at moderate temperatures. However, slow-cooking methods may require longer times.

How to make roast pork shoulder

Ingredients

2kg boneless pork shoulde

2 Tbsp extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

1kg Kent pumpkin, peeled, chopped

100g caster sugar

1 tsp sesame oil

1 tsp ground turmeric

1 tsp smoked paprika

1 cup malt vinegar

1/4 cup brown sugar

1 cinnamon stick

2 star anise

4 cloves

2 tsp arrowroot

Steamed green vegetables, to serve

Method

Preheat oven to 220°C fan-forced (240°C conventional). Remove pork from netting. Use a sharp knife to score lines in skin. Roll up again, secure with kitchen string or metal skewers. Drizzle with oil. Season with salt.

Put pork on a small rack in a roasting tray and roast for 20 minutes. Reduce heat to 160°C fan-forced (180°C conventional) and roast for 21/2 hours. Increase heat to 220°C fan-forced (240°C conventional) roast for 20 minutes. Set aside to rest for 15 minutes.

Meanwhile, steam pumpkin until tender. Press through sieve, discard solids, combine with caster sugar, sesame oil, turmeric and paprika in a saucepan on medium heat. Cook for 10 minutes, stirring, until thickened. Season.

Combine vinegar, brown sugar, cinnamon, star anise and cloves in a saucepan on medium heat, simmer for 10 minutes. Strain. Return to saucepan. Mix arrowroot with 1 tablespoon of water, whisk into vinegar mixture, simmer until thickened. Carve pork and serve with pumpkin sauce, vinegar and vegetables.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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