Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • Preheat oven to 160C/320F (standard) or 140C/290F (fan).
  • Place Sauce ingredients in a saucepan over medium heat. Once better 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. Pictured in post with this Everyday Cabbage Salad.