Cranberry & Pancetta Christmas Pork Leg Roast

If you tend to skip the traditional Christmas spread from the northern hemisphere in December because of our Aussie summer weather, there is no need to miss out entirely! Celebrate Xmas in July and indulge in our delicious Christmas pork roast!

6 hours
Capable Cooks
10 people

What you’ll need

  • 6.5kg SunPork rolled leg roast
  • 120g butter
  • 4 brown onions, finely chopped
  • 8 garlic cloves, minced
  • 600g pancetta, diced
  • 1 cup cranberries
  • 4 cups dried breadcrumbs
  • 2 tbsp, olive oil
  • 2 tbsp, salt
  • Green beans, to serve
  • Roasted root vegetables, to serve

How to make it

  • Preheat the oven to 220°C.
  • Heat butter in frypan over med-high heat and fry onion and garlic until soft.
  • Add pancetta and cook for 5 mins.
  • Add pistachios and cook for 2 mins or until toasted.
  • Pour mixture into a bowl; add cranberries and breadcrumbs then stir to combine.
  • Untie and unroll the Barkers Creek rolled pork roast and lie flat on bench meat side up. Spread stuffing mixture over pork and re-roll firmly; tie with kitchen string to maintain shape.
  • Pat pork skin dry with paper towel and rub salt and olive oil deep into scores. Place in baking tray and into the oven for 30 mins.
  • Reduce heat to 180°C and cook for a further 1 ½ hours.
  • Remove pork roast from oven and rest. Serve with roasted vegetables of your choice.
Crackle-Roast-in-Hot-Carry-bag.jpg
  • 6.5kg SunPork rolled leg roast
  • 120g butter
  • 4 brown onions, finely chopped
  • 8 garlic cloves, minced
  • 600g pancetta, diced
  • 1 cup cranberries
  • 4 cups dried breadcrumbs
  • 2 tbsp, olive oil
  • 2 tbsp, salt
  • Green beans, to serve
  • Roasted root vegetables, to serve
  • Preheat the oven to 220°C.
  • Heat butter in frypan over med-high heat and fry onion and garlic until soft.
  • Add pancetta and cook for 5 mins.
  • Add pistachios and cook for 2 mins or until toasted.
  • Pour mixture into a bowl; add cranberries and breadcrumbs then stir to combine.
  • Untie and unroll the Barkers Creek rolled pork roast and lie flat on bench meat side up. Spread stuffing mixture over pork and re-roll firmly; tie with kitchen string to maintain shape.
  • Pat pork skin dry with paper towel and rub salt and olive oil deep into scores. Place in baking tray and into the oven for 30 mins.
  • Reduce heat to 180°C and cook for a further 1 ½ hours.
  • Remove pork roast from oven and rest. Serve with roasted vegetables of your choice.
Crackle-Roast-in-Hot-Carry-bag.jpg

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