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This slow-cooking ginger ale pork roast is a dish you can't go wrong with. Ready to cook in just 10 minutes, this recipe is an easy winner.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time10 minutes, + marinating and resting time
roast pork shoulder on a plate with barbecued red cabbage and apple quarters


  • 2kg Coles Australian Pork Boneless Shoulder
  • 2 cups (500ml) dry ginger ale
  • 1 tbsp finely grated ginger
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • 1 tsp sea salt flakes
  • 8 shallots, peeled
  • 1 tbsp plain flour
  • ½ red cabbage, quartered
  • 2 Fuji apples, quartered
  • Olive oil spray
  • Sliced Coles Bakery Stone Baked Light Rye Sourdough Vienna, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the pork, ginger ale, ginger and garlic in a large glass or ceramic dish. Place in the fridge for 2 hours or overnight, turning occasionally, to develop the flavours.
  2. Step 2

    Preheat oven to 230°C. Remove the pork from the dish, reserving the marinade. Rub the skin with oil and salt. Place in a flameproof roasting pan. Roast for 30 mins or until the skin starts to crackle. Reduce oven to 180°C. Add the shallots and reserved marinade to the pan. Roast, basting with pan juices occasionally, for 2 hours or until the pork is cooked to your liking. Transfer the pork and shallot to a serving platter. Cover with foil and set aside for 10 mins to rest.
  3. Step 3

    Meanwhile, strain the reserved pan juices into a jug. Heat the roasting pan over high heat. Add the flour and cook for 1 min. Gradually add the strained pan juices, stirring to combine. Bring to the boil. Cook, stirring, for 2 mins or until thickened slightly.
  4. Step 4

    Heat a barbecue grill or chargrill on high. Spray the cabbage and apple with oil spray. Cook, cut-side down, for 4 mins each side or until charred and tender. Season.
  5. Step 5

    Arrange the cabbage and apple around the pork mixture on the serving platter. Serve with the bread and gravy.