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Reuben Riffel’s Roasted Pork Shoulder with Pears and Cider

  • 1
  • Easy
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Recipe Ingredients

  • 1,8kg pork shoulder, deboned and rolled in sea salt and black pepper
  • 4 pears, peeled and quartered
  • 2 heads garlic, broken, leaving skins on
  • 6 bay leaves
  • 4 cinnamon sticks
  • 4 star anise
  • 200ml cider vinegar
  • 600ml Everson’s Pear Cider (or Peartiser for a nonalcoholic choice)
  • 2 tbsp brown sugar (optional)

Recipe Directions

  1. Preheat oven to 200°C.
  2. Rub the pork all over with salt and pepper. Use a lot – it helps to crisp up the fat nicely. Place in a deep ovenproof dish and roast for 40 minutes, until the skin is crisp and has a good roasted colour.
  3. Transfer to a plate and drain off excess fat.
  4. Add the pears, garlic, bay leaves, cinnamon and star anise to the dish, then place the pork on top.
  5. Pour vinegar and cider around the sides of the pork, cover with tin foil and return to the oven. Turn temperature down to 160°C and cook for 3 to 4 hours.
  6. Once the crackling is crispy and the meat soft, the pork is done.
  7. The pears will have cooked to a soft pulp. Add some sugar if they taste too sharp

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