Christmas Roast With Chestnuts, Figs And Dates

Name: Christmas Roast With Chestnuts, Figs And Dates
Prep time: 10 min
Cook time: 2 h
Yield: 6 serving
Ingredients: 3 lbs Pork shoulder roast; 1 cup onions; 2 tablespoons extra virgin olive oil; ¾ cup dark rum; 2 bay leaves; 1 teaspoon ground cardamom; 1 teaspoon ground nutmeg; 3-4 cloves; 1 teaspoon chili pepper flakes; 2 garlic cloves; 1 cup Medjool dates; 1 cup chestnuts; 1 cup dried figs; 1 cup organic broth; sea salt; freshly ground pepper

User Reviews

5.0

54 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Servings
6
Calories
613 kcal
Course
Main Course, Others
Cuisine
Greek

Christmas Roast With Chestnuts, Figs And Dates

Nevaeh Trevino

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This Christmas roast has tender pork, chestnuts, figs, dates and a sinful dark rum-infused sauce.

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Ingredients

Servings

3 lbs Pork shoulder roast boneless
1 cup onions diced
2 tablespoons extra virgin olive oil
¾ cup dark rum
2 bay leaves
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
3-4 cloves
1 teaspoon chili pepper flakes
2 garlic cloves
1 cup Medjool dates pitted and halved
1 cup chestnuts cooked, whole
1 cup dried figs
1 cup organic broth chicken or vegetable
sea salt
freshly ground pepper

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Instructions

Season the pork shoulder with sea salt and freshly ground pepper all over. Leave it out on the counter to reach room temperature and dry brine a little for about 1 hour.
Using a thick bottom pot (like a dutch oven) sear the meat in medium-high heat with two tablespoons of olive oil for 6-7 minutes, until it is golden brown on all sides.
Add the rum and let the alcohol evaporate for 1 minute. Then, add the spices, cloves, bay leaves, garlic cloves, and diced onions.
Add the broth and bring to a boil. Lower the heat, cover the pot, and cook for about 1.5 hours until the meat is tender.
Add the dried fruits and chestnuts to the pot and cook on very low heat for another 30 minutes.
Remove the meat and fruit with a slotted spoon and arrange them on a serving platter. Pour the sauce in a gravy boat and serve.

Notes

The rule is to roast in the oven 25 minutes per pound of meat at 350 degrees F (175 degrees C) for a pork roast. However, this recipe is on the stovetop and uses very low heat. The weight of my pork shoulder was 2.7 lbs / 1.2 kg. I cook the roast for a total of two hours. Use a thermometer to read the roast's internal temperature after one hour of cooking. Then check every 15 minutes. When the temperature reaches 140 degrees F (60 C), pull the roast out; The meat will continue to cook while resting and get 145 degrees F (63 C). If the pork is done earlier than expected, pull it out, cover it with aluminum foil, and keep cooking the dried fruit and chestnuts in the sauce separately.
Adjust the cooking time if you prefer a pork shoulder roast on the bone. With the bone-in, it will take longer to cook.
Red and white onions will work fine with this recipe. You can also use a cup and a half of small pearl onions if you like.
Dried figs. Great figs are sundried figs from kalamata. I also like the golden California figs. Feel free to use your preference. I leave the fruit whole.
Feel free to use your preference. I leave the fruit whole.
Dried dates. I always use Medjool dates. They are large and soft with a rich flavor.
Chestnuts. Get already roasted and peeled whole chestnuts.
You can substitute the dark rum with brandy or whiskey. For a non-alcohol option, use apple juice or white grape juice. Use ½ cup instead of one cup of rum to substitute. Also, add half a cup of water with the juice. Always get juices with no added sugar.
Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition Information

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Calories 613kcal (31%) Carbohydrates 55g (18%) Protein 36g (72%) Fat 21g (32%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Cholesterol 98mg (33%) Sodium 9530mg (397%) Potassium 1105mg (32%) Fiber 5g (20%) Sugar 36g (72%) Vitamin A 156IU (3%) Vitamin C 14mg (16%) Calcium 165mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 613 kcal

% Daily Value*

Calories	613kcal	31%
Carbohydrates	55g	18%
Protein	36g	72%
Fat	21g	32%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	10g	50%
Cholesterol	98mg	33%
Sodium	9530mg	397%
Potassium	1105mg	24%
Fiber	5g	20%
Sugar	36g	72%
Vitamin A	156IU	3%
Vitamin C	14mg	16%
Calcium	165mg	17%
Iron	3mg	17%