Roasted Boned and Stuffed Shoulder of Pork
Photography Aaron McLean.
This tender, juicy cut of pork is stuffed with fennel sausage, lots of herbs and chilli for a showstopping main course.
Serves: 8–10
INGREDIENTS
2-kilogram boned and rolled pork shoulder roast, skin on
300 grams pork and fennel sausages, skins removed
2 tablespoons chopped sage
2 tablespoons finely chopped rosemary
¼ cup chopped parsley
½ teaspoon dried chilli flakes
2 cloves garlic cloves, crushed
zest 1 lemon
olive oil
sea salt and ground pepper
kitchen string for tying roast
METHOD
Preheat the oven to 240°C fan bake.
If the pork is tied, remove the string and open the pork out flat, skin side down. Season generously with salt and pepper.
Combine the sausage meat, all the herbs, chilli, garlic and lemon zest in a bowl.
Spread evenly over the meat (I find fingers are best for this) then roll up the pork and tie at intervals with kitchen string.
Rub the skin with olive oil and season with salt. Place on a rack in a shallow roasting dish and pour in enough water to cover the base of the dish (not over the pork) and roast for 30 minutes.
Reduce the oven temperature to 160°C fan bake.
Continue to roast for about 2 hours until the pork is cooked, adding extra water to the base of the pan when needed. If the skin is not crisp, place under a hot grill for a few minutes until puffed and golden, taking care it doesn’t catch and burn.
Rest the pork for at least 20 minutes before carving.
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