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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 1,687.5
  • Total Fat: 115.9 g
  • Cholesterol: 426.1 mg
  • Sodium: 921.2 mg
  • Total Carbs: 46.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 108.4 g

View full nutritional breakdown of Cider Roasted Pork Shoulder calories by ingredient
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Cider Roasted Pork Shoulder

Submitted by: IMELDASHOEQUEEN

Introduction

From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    1.8kg suckling pork shoulder
    Sea salt to taste
    2 Tbsp olive oil
    6 red onions, halved
    1 cup apple juice
    750ml cider
    1/3 cup brown sugar
    4 fresh bay leaves
    4 sprigs thyme

Directions

Preheat the oven to 220C. Score the skin of the pork using the point of a knife and rub with the salt. Place the oil and onions in a deep baking dish, top with pork and roast for hour.

Place the apple juice, cider and sugar in a bowl and whisk to combine. Add the apple mixture, bay leaves and thyme to the pork and cover with foil. Reduce the heat to 180C and roast for a further 2 hours. Remove the foil, increase the heat to 200C and roast for a further hour or until the skin is golden and crispy. Remove the pork and set aside. Place the baking dish over medium heat and cook the juices for 10 minutes or unti thick and syrupy.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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