• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Greek Foodie logo

  • MY GREEK PANTRY
  • ABOUT
    • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Hello!
  • My Greek Pantry
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Holidays » Christmas Roast With Chestnuts And Figs

    Christmas Roast With Chestnuts And Figs

    Last updated December 7, 2021. Originally posted December 7, 2021 By Jenny Skrapaliori-Graves. 34 Comments.

    Share
    Pin
    Share
    Email
    Tweet
    Yum
    WhatsApp
    142 Shares
    Go to Recipe Print Recipe

    This Christmas roast with tender pork, chestnuts, figs, dates has a sinful dark rum-infused sauce that's very difficult to resist. Cooked slowly on the stovetop, it is easy and fuss-free! Just add buttery mashed potatoes for a simple yet delicious holiday meal.

    A Christmas roast on a platter surrounded with dried fruit, a gravy boat at the back in a holiday environment.

    Looking for more festive dinner menu ideas don’t miss this easy cheese pie with kataifi pastry and Roquefort as an appetizer. For a holiday roast check out my slow-roasted leg of lamb in a parcel - kleftiko and this fuss-free puff pastry apple pie for dessert!

    Why this recipe sings

    Of all the Christmas roasts I prefer the easy ones! This holiday roast has a perfect combination of flavors. It has just the right balance between sweet and savory.

    This holiday pot roast pairs pork shoulder with winter fruits creating a dish of exuberant, complex taste, cooked almost on its own, leaving plenty of time to prepare your side dishes.

    This is an easy showstopper recipe that will wow your guests. I guarantee it!

    Here is what you need

    Ingredients for a holiday roast on a butcher block.
    • Pork shoulder boneless roast. That is the cut I always get and I ask my butcher to tie it fo me. Shoulder is more succulent, with a little more fat that keeps it moist. You can also get this cut on the bone, but you will need to adjust the cooking time. With bone in it will take a longer to cook.
    • Onions. My go-to are red onions but white onions will work fine with this recipe. You can also use small pearl onions if you like.
    • Dried figs. My faves are these sundried figs from kalamata. I also like golden california figs.
    • Dried dates. I love medjool dates. They are large and soft with a rich flavor.
    • Chestnuts. To make life easier I use already roasted and peeled whole chestnuts.
    • Nutmeg, cardamom, cloves, bay leaves and chili flakes. This combination of spices brings out fantastic wholesome flavors.
    • Olive oil, sea salt and freshly ground pepper.
    • Broth. Can be chicken or vegetable.
    • Dark rum. You can substitute with brandy or whiskey. You can also use apple juice or white grape juice. Check recipe notes for tips.

    Step by step

    Season the pork shoulder with sea salt and freshly ground pepper all over.

    Leave it out on the counter for about one hour.

    A A pork shoulder roast tied with twine  searing in a skillet.
    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.
    A pork shoulder roast tied with twine in a skillet with diced onions and bay leaves.
    Add the rum and let the alcohol evaporate for 1 minute. Add the spices, the bay leaves, the garlic cloves, and the diced onions.
    A pork shoulder roast tied with twine  in a skillet with diced onions and bay leaves.
    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.

    A A pork shoulder roast tied with twine with dried fruit.
    Add the dried fruits, and chestnuts, to the pot and cook on very low heat for another 30 minutes. Remove the meat, fruit, and chestnuts with a slotted spoon and arrange them on a serving platter. Pour the sauce in a gravy boat and serve.

    Helpful Q&A

    How do I know the pork roast is cooked fully and is not dry?

    For a pork roast, the rule is to roast in the oven 25 minutes per pound of meat at 350 degrees F (175 degrees C). 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. My advice is to use a thermometer to read the internal temperature of the roast after one hour of cooking. Then every 15 minutes. When the temperature reaches 140 degrees F (60 C), pull the roast out; it'll continue to cook while resting and will reach 145 degrees F (63 C). If the pork is done early pull it out and keep cooking the dried fruit and chestnuts in the sauce separately.

    Is dried fruit good for you?

    Yes. Dried fruit is highly nutritious. Just one piece of dried fruit contains almost the same amount of nutrients as fresh fruit.
    Compared by weight, dried fruit contains up to 3.5 times the fiber, vitamins, and minerals of fresh fruit.
    Dried figs are delicious and an excellent source of dietary fiber. They have so many essential minerals such as potassium, iron, and calcium, and are rich in antioxidants.
    Dates are really sweet but have a low glycemic index. They are a great source of fiber, potassium, and iron.
    Please avoid dried fruit that contains added sugar. Always read the ingredients and nutrition information found on the package.

    A plate with slices of roast pork with dried fruit, and mashed potatoes a gravy boat at the back in a holiday environment.

    What to serve with this roast

    First and foremost you can't go wrong with buttery mashed potatoes. If that is not your cup of tea try these lemon potatoes with garlic and oregano. Vegetables like greek sweet peas-arakas, brussel sprouts with balsamic vinegar or a fresh large salad with an acidic dressing complement a holiday roast.

    You may also like

    • A plate with two stuffed eggplants and some herbs.
      Papoutsakia - Greek Stuffed Eggplants
    • Dolmadakia - Stuffed Grape Leaves
    • A serving bowl with lentils with rice two lemon wedges and utensils.
      Lentils With Rice - Moudjentra
    • A bowl with taramasalata in the center. Around it pieces of bread, a lemon cut in half, a bowl of olives and two spoons.
      Taramosalata

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

    WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all of the latest updates.

    A Christmas roast on a platter surrounded with dried fruit, a gravy boat at the back in a holiday environment.

    Christmas Roast With Chestnuts, Figs And Dates

    by Jenny | The Greek Foodie
    This Christmas roast has tender pork, chestnuts, figs, dates and a sinful dark rum-infused sauce.
    5 from 19 votes
    Print Recipe
    Prevent your screen from going dark
    Pin Recipe
    Prep Time 10 mins
    Cook Time 2 hrs
    Course Holidays, Main Course
    Cuisine Greek
    Servings 6
    Calories 613 kcal

    Equipment

    • Thick bottom large pot or dutch oven
    • Meat thermometer

    Ingredients
      

    • 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

    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.
    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

    Calories: 613kcalCarbohydrates: 55gProtein: 36gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 98mgSodium: 9530mgPotassium: 1105mgFiber: 5gSugar: 36gVitamin A: 156IUVitamin C: 14mgCalcium: 165mgIron: 3mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Christmas Roast With Chestnuts And Figs
    Share
    Pin
    Share
    Email
    Tweet
    Yum
    WhatsApp
    142 Shares
    « Mini Pot Pies With Leftover Stuffing
    Sunny Lemon Olive Oil Cake »

    Primary Sidebar

    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

    EAT LIKE A GREEK!

    A plate with two stuffed eggplants and some herbs.

    Papoutsakia - Greek Stuffed Eggplants

    Dolmadakia - Stuffed Grape Leaves

    A serving bowl with lentils with rice two lemon wedges and utensils.

    Lentils With Rice - Moudjentra

    A bowl with taramasalata in the center. Around it pieces of bread, a lemon cut in half, a bowl of olives and two spoons.

    Taramosalata

    A glass teapot with mountain tea sprigs and water on a dark table, backlit with day light.

    Greek Mountain Tea

    Comfort Food

    Feta Cheese Puff Pastries With Leeks And Dill

    Vegetarian Moussaka With Plant Based Beef

    A plate with soutzoukakia-cumin meatballs.

    Cumin Meatballs In Red Sauce - Greek Soutzoukakia

    Low Carb Turkey Meatballs & Gravy

    A plate with spaghetti and greek tomato basil sauce

    Greek Spaghetti Sauce With Tomatoes & Basil

    Three pizza boats, peinirli on a platter.

    Easy Peinirli - Greek Pizza Boats

    Footer

    © 2023 · The Greek Foodie · All Rights Reserved