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Pork Roast with Warm Persimmon Sauce

Perfectly roasted pork shoulder with crackling.
4.68 from 46 votes
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Course: Main
Cuisine: British
Keyword: pork roast
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
resting time: 15 minutes
Total Time: 1 hour 40 minutes
Servings: 6 -8


For the pork roast

  • 1.5 kg/3 lbs pork shoulder roast
  • 2 tbsp herb mix of your choice (rosemary, thyme, garlic, etc.)
  • 1 tbsp sea salt

For the warm persimmon sauce

  • 3 very ripe persimmons
  • 50 g/1/4 cup sugar
  • 125 ml/ ½ cup water
  • ¼ tsp chilli flakes optional


  • Preheat the oven to the highest temperature. Take your pork out of the fridge 30 minutes before cooking. Remove all packaging and score the skin with a sharp knife.
  • Rub your favourite herb and sea salt mix all over, making sure it goes inside the slits in the skin, put in a roasting tray and inside the oven.
  • Immediately turn the temperature down to 450F/220C. Roast for 1.5 hours until the internal temperature of the pork reads 145F/65C.
  • While the pork is in the oven prepare the sauce by combining water, sugar and peeled and chopped persimmons in a small saucepan, bring to a boil and let it simmer over low heat for 10 minutes until it thickens. Add chilli flakes for some heat if desired.
  • When the pork roast is done, cut the crackling off and slice it separately with a very sharp knife.
  • Serve sliced pork with warm persimmon sauce.