Crispy Roast Pork with Cranberry Apple Sauce

Ingredients

• 1 cup fresh breadcrumbs (or use prepared couscous)
• ½ onion, peeled and finely chopped
• 1 Tbsp minced fresh ginger
• 300 g bottle Wattie's Bit on the Side Cracker Cranberry Sauce
• 2 kg 100% New Zealand Pork boned shoulder, well scored
• 2-3 Tbsp oil
• 1 Tbsp salt
• 
  Cranberry Apple Sauce
• 3 apples, peeled, cored and sliced
• 1 tsp minced fresh ginger
• ½ tsp ground cinnamon or a small cinnamon stick

Cracker Cranberry

Wattie's® Bit on the Side® Cracker Cranberry is a fruity and slightly tart sauce that is perfect for glazing turkey and ham, as a pizza topping or with cheese. Available in a 300g bottle.

Method

1. In a bowl toss together the breadcrumbs or couscous, onion, ginger and 1/2 cup of the Wattie's Bit On The Side Cracker Cranberry Sauce.

2. Spoon the stuffing into the 100% New Zealand Pork boned shoulder. Tie the pork together with string to secure the stuffing. Rub the pork liberally with oil and salt.

3. Place in a 220°C oven for 20 minutes and then lower the temperature to 170°C for a further 2 hours, until the pork is cooked and crackling crispy.

4. While the pork is cooking, place the remaining Wattie's Bit On The Side Cracker Cranberry Sauce into a saucepan with the apples, ginger and cinnamon and simmer for 15 minutes until tender. Serve the apples hot or cold with the pork.

For more great pork recipes, visit www.pork.co.nz

Tips

This recipe will also work well with a roast boned leg of pork and boned roast loin of pork. The cooking time for the loin will take less time once you lower the temperature; about 1 1/2 hours. To know when pork is cooked, pierce with a carving fork or metal skewer and if the juices run clear it is cooked. If still pink, return to the oven for extra time.