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Christmas Roast With Chestnuts, Figs And Dates
5 from 36 votes

Christmas Roast With Chestnuts, Figs And Dates

This Christmas roast features pork shoulder cooked slowly on the stovetop with a rich blend of spices and dark rum, enhanced by the addition of chestnuts, dried figs, and Medjool dates. The result is tender, flavorful meat surrounded by a sauce that carries warm, spicy notes and sweet dried fruit, making it a festive centerpiece. The method involves searing, simmering, and gently stewing the pork with aromatics and fruits to meld savory and sweet flavors, creating a special holiday dish.

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

Ingredients

  • 3 lbs pork shoulder boneless, roast
  • 1 cup onion diced
  • 2 tablespoons extra virgin olive oil
  • ¾ cup dark rum
  • 2 bay leaf
  • 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 chestnut cooked, whole
  • 1 cup figs dried
  • 1 cup broth chicken or vegetable, organic
  • salt sea salt
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the rum and let the alcohol evaporate for 1 minute. Then, add the spices, cloves, bay leaves, garlic cloves, and diced onions.
  4. 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.
  5. Add the dried fruits and chestnuts to the pot and cook on very low heat for another 30 minutes.
  6. 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

  • Use a meat thermometer to check the internal temperature; remove pork shoulder at 140°F and let it rest to finish cooking to 145°F.
  • Adjust cooking times if using bone-in pork shoulder as it requires longer roasting.
  • Roast the dried fruits and chestnuts separately if the pork finishes cooking sooner to prevent overcooking.
  • You can substitute dark rum with brandy, whiskey, or a non-alcoholic option like unsweetened apple or white grape juice using half the quantity and adding water.
  • Varieties of dried figs can be used according to taste, and keep them whole for presentation.
  • Pearl onions or regular onions both work well in this recipe.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 613

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.