Ok, for those who read the title and after pausing a second said to themselves ‘this sounds real good’ – I can honestly say it is really good! Roasted Pork Shoulder with Honey, Garlic and Rosemary has the promise of a restaurant quality dish and with my easy to follow recipe it tastes like one.
Bold flavours of garlic, rosemary and honey don’t overpower the pork at all, quite the opposite. Mixed together with meat juices they actually create a beautifully flavoured, natural sauce to pour over each slice of the roast.
Season the pork shoulder with salt and pepper and then cover with the sauce of chopped rosemary, minced garlic, honey and lemon juice. This takes minutes to make and the rest of the magic happens in the oven. The pork starts to roast and release its natural juices and mingle with the sauce creating lovely, rich flavours.
Roasted Pork Shoulder with Honey, Garlic and Rosemary is a lovely healthy, winter dish which could become one of the easy meals in your family menu’s rotation. It requires minimum work and offers a great tasting, satisfying, healthy meal for 4.
What to serve with Roasted Pork Shoulder with Honey, Garlic and Rosemary?
My personal choice would be any type of couscous mixed with a few tablespoons of butter and some freshly chopped parsley and mint leaves. You can also roast some potatoes in a separate pan to go with the pork. If you slice them into smaller pieces to ensure they cook through properly you can cook them at the exact same temperature and time as the pork. Alternatively, try one of these instead: Dauphinoise Potatoes with Oak Smoked Garlic or Vietnamese Style Rice.
If you have some leftovers of your lovely pork roast, slice it thinly and have in a sandwich the following day. Delicious, especially with some apple chutney and fresh lettuce leaves.
- 500 pork shoulder
- ½ teaspoon fennel seeds
- ½ teaspoon mustard seeds
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary leaves (or 1 teaspoon dry rosemary), very finely chopped
- 4 tablespoons honey
- Juice and zest of half lemon
- 3 tablespoons olive oil
- Salt & pepper to season the meet
- Preheat oven to 180C (356F).
- Using pestle and mortar mince fennel and mustard seeds together with rosemary leaves and garlic. Add honey, olive oil, lemon juice and zest, mix together.
- Coat your pork shoulder with the sauce and bake for 65-70 min. Rest for 5 minutes before carving.