Pot-roasted apricot and mango pork

The pork roast should be neatly tied and the skin scored. I used Barker’s Apricot & Mango sauce in which to cook the roast

Ingredients

2 Tbsp	Olive oil
1	Pork shoulder, boneless, approx 1.1kg (Main)
¾ cup	Sauce, I used Barker's Apricot & Mango sauce

Directions

1. Preheat the oven to 160C.
2. Heat the oil in a heavy-based saucepan suitable for the hob and oven. Place the pork in the pan, skin-side down. Cook until the skin is lightly coloured, turning often.
3. Place the meat flesh-side down. Season with freshly ground black pepper to taste. Pour the sauce over. Cover with a lid.
4. Place in the oven and cook for 1½-2 hours, until tender.