Salt & Vinegar Roasted Pork over Crushed Grapes
Pork Shoulder with Salt & Vinegar Brine
What is better than roast for Sunday dinner? Salt and Vinegar roast pork, what else? Our salt and vinegar brine cuts down the fattiness of the tender pork shoulder. The pork is gently roasted over sweet autumnal grapes for a kick of sweetness and flavor. Best served with mash and veggies.
Red wine Pork Shoulder with Fresh Thyme
Prep Time: 15‘
Cooking Time: 40-60’
- 1/4 cup salt
- 1/4 cup sugar
- 1/2 cup red wine or apple cider vinegar
- 1 teaspoon thyme or few fresh sprigs of thyme
- 4-5 sage leave
- 1.5 kg pork shoulder, cut in half
Mix the salt, sugar, vinegar, thyme, and sage together in a bowl and add the pork shoulder. To ensure the pork is fully saturated in the brine, turn about every 30 minutes before letting it rest and chill overnight.
Preheat oven to 180 C/350 F, fan on.
Add a layer of red grapes to the bottom of a roasting tray. Remove the meat from the marinade and add it on top of the grapes.
Roast at 180C/350F for 40-60 minutes or until the internal temperature of the pork reaches 145F/65C.