Caramelised Pork Roast Recipe | Pork Collar Butt
If you are looking for a wonderful and easy recipe to roast your Pork Collar Butt look no further than this recipe from one of our favorite foodies "recipetineats".
Brown Sugar Garlic Butter Roast Pork
- 1.75 - 2kg / 3.5 - 4lb pork shoulder / butt , cut into 8 equal pieces (Note 1)
- 1 tsp each salt and pepper
- 100 g / 7 tbsp unsalted butter
- 1/2 cup / 80g brown sugar , loosely packed
- 1/4 cup / 65 ml cider vinegar (white wine or red wine vinegar also fine)
- 4 garlic cloves , minced
- 1/4 tsp each salt and pepper
Preheat oven to 160C/320F (standard) or 140C/290F (fan).
Place Sauce ingredients in a saucepan over medium heat.
Once butter has melted, stir to combine then leave for 1 - 2 minutes until sugar is melted. Remove from heat.
Sprinkle pork pieces all over with salt and pepper.
Line pan with foil then parchment / baking paper, place pork in pan.
Pour Sauce all over pork. Cover with foil. Bake for 1 hour 15 minutes.
Remove from oven, remove foil. Turn pork. Return to oven uncovered for 20 minutes.
Remove from oven. Turn pork, spoon pan juices over. Return to oven for 20 - 30 minutes or until pork is golden and sauce has reduced to a thin syrup (thickens more when it cools).
Stand for 5 minutes, then turn pork to coat in sauce. Serve pork with syrupy pan sauce.
If you want more information on this receipe please view details on recipetineats.
Drop in and grab your Pork Shoulder or Pork Collar Butt from our talented butchers at your local north brisbane butcher, Carseldine Quality Butcher located at Shop 5, 41 Graham Road Carseldine.