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Head chef and co-owner of Wellington’s Pickle and Pie Deli, Tim Tracey, shares his affordable Christmas Pork Shoulder Roast recipe for under $30.
1.8kg NZ Pork Shoulder Roast, skin pre-scored - your butcher or supermarket can do this for you
2 Brown onions, halved
1 Garlic bulb, halved
1 Apple, halved
1 tbsp Salt
1 cup Liquid, we used white wine, but water, stock, wine, beer, whisky, or a combination can be used
400g Potatoes, cut into 3cm pieces
200g Kumara, cut into 3cm pieces
1 tbsp Plain flour
1.8kg NZ Pork Shoulder Roast, skin pre-scored - your butcher or supermarket can do this for you
2 Brown onions, halved
1 Garlic bulb, halved
1 Apple, halved
1 tbsp Salt
1 cup Liquid, we used white wine, but water, stock, wine, beer, whisky, or a combination can be used
400g Potatoes, cut into 3cm pieces
200g Kumara, cut into 3cm pieces
1 tbsp Plain flour
Preheat oven to 250ºC (230ºC Fan Bake).
In a high-sided, oven-safe frying pan (or baking dish), place 2 brown onions , 1 bulb of garlic , and 1 apple.
Place your pre-scored 1.8kg NZ pork shoulder roast on top, then salt the skin generously with 1 tbsp salt.
Add 1 cup of liquid to the pan (we used white wine, but stock, water, beer, whisky, or a combination all works well).
Roast for 45 minutes at 250ºC, then reduce the oven temperature to 150ºC and cook for a further 2–2½ hours.
After 1 hour, place 500g chopped potatoes and 200g chopped kumara onto an oven tray. Toss with 1 tbsp oil and 1 tsp each of salt and pepper, then place in the oven with the pork and cook for 1 hour.
Once the pork is cooked, remove from the oven and set aside to rest.
Pour the cooking liquid through a sieve into a pot and bring to a simmer over medium heat.
Whisk in 1 tbsp plain flour until smooth, then simmer for 1–2 minutes to thicken.
Carve the pork by removing the crackling first, then serve alongside the roasted vegetables and gravy. For extra wow, add steamed summer greens, homemade stuffing balls and mustard roasted apples.
Head chef and co-owner of Wellington’s Pickle and Pie Deli, Tim Tracey, shares his affordable Christmas Pork Shoulder Roast recipe for under $30.
1.8kg NZ Pork Shoulder Roast, skin pre-scored - your butcher or supermarket can do this for you
2 Brown onions, halved
1 Garlic bulb, halved
1 Apple, halved
1 tbsp Salt
1 cup Liquid, we used white wine, but water, stock, wine, beer, whisky, or a combination can be used
400g Potatoes, cut into 3cm pieces
200g Kumara, cut into 3cm pieces
1 tbsp Plain flour
Preheat oven to 250ºC (230ºC Fan Bake).
In a high-sided, oven-safe frying pan (or baking dish), place 2 brown onions , 1 bulb of garlic , and 1 apple.
Place your pre-scored 1.8kg NZ pork shoulder roast on top, then salt the skin generously with 1 tbsp salt.
Add 1 cup of liquid to the pan (we used white wine, but stock, water, beer, whisky, or a combination all works well).
Roast for 45 minutes at 250ºC, then reduce the oven temperature to 150ºC and cook for a further 2–2½ hours.
After 1 hour, place 500g chopped potatoes and 200g chopped kumara onto an oven tray. Toss with 1 tbsp oil and 1 tsp each of salt and pepper, then place in the oven with the pork and cook for 1 hour.
Once the pork is cooked, remove from the oven and set aside to rest.
Pour the cooking liquid through a sieve into a pot and bring to a simmer over medium heat.
Whisk in 1 tbsp plain flour until smooth, then simmer for 1–2 minutes to thicken.
Carve the pork by removing the crackling first, then serve alongside the roasted vegetables and gravy. For extra wow, add steamed summer greens, homemade stuffing balls and mustard roasted apples.
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