Apricot and mustard pork shoulder roast

Look forward to a midweek treat with this mouthwatering roast. Balanced with lean protein and tasty vegetables, this is a delicious recipe that you can enjoy guilt-free!

Cut:
  • Portions: 4
  • 20 Minutes
  • 90 Minutes
Apricot and mustard pork shoulder roast

Ingredients

Roast

  • 1 Whole pork shoulder (Around 1,5kg – 2kg)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Two tablespoons of olive oil

 

Glaze

  • ½ cup apricot jam
  • ¼ cup brown sugar
  • Two tablespoons of dijon mustard
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt and ground black pepper

Method

Preheat oven to 180 degrees Celsius. Line a rimmed baking sheet with foil and set aside.

Pat the pork dry with a paper towel and season with salt and pepper. 

In a sauté pan over medium heat, add olive oil. When hot, add pork and sear on all sides, about 3-4 minutes per side. Once done, transfer the pork fat side up onto the prepared baking sheet.

Bake the pork, uncovered, for 25–30 minutes per 500g. 

Add glaze ingredients to a small saucepan. Cook for 3 to 4 minutes or until the sugar has dissolved and the glaze thickens slightly. Reserve half of your glaze for serving, and brush roast with the remaining glaze halfway through baking. 

Remove roast from oven, and rest for 10 minutes to allow juices to redistribute. Slice, top with reserved glaze, and serve the roast with lemon honey, chilli green beans, and roasted baby potatoes.