Slow roast pork that’s caramelised on the outside, ultra tender on the inside, with syrupy sweet-savoury-buttery juices. You could totally make this using a whole roast, but using large pieces means more surface area = more golden sticky caramelised goodness!
This is an ideal recipe for pork neck / collar butt – also known as pork scotch roast. Brilliant pork cut for both fast and slow cooking!
• Prep time: 10 minutes
• Cook time: 2 hours & 15 minutes
• Yield: Serves 6 - 8
• 1 tsp each salt and pepper
• 1.75 - 2kg Pork Shoulder / Pork Collar Butt, cut into 8 equal pieces
For the Sauce:
• 4 garlic cloves, minced
• 1/4 tsp each salt and pepper
• 100g / 7 tbsps unsalted butter
• 1/2 cup / 80g brown sugar, loosely packed
• 1/4 cup / 65ml cider vinegar (White wine or red wine vinegar also fine)
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.
This great family recipe is thanks to Recipe Tin Eats at https://www.recipetineats.com/brown-sugar-garlic-butter-roast-pork/