ROAST PORK WITH CRACKLING
People
Serves 6
Prep Time
15 min.
Grilling Time
2:30 h
- People
- Serves 6
- Prep Time
- 15 min.
- Grilling Time
- 2:30 h
the Ingredients
- 1½ kilogram bonded shoulder of pork
- 300 grams sausage meat
- ½ lemon, zest of, grated
- 1 Bramley apple, grated
- 30 grams cranberries, chopped
- 50 grams breadcrumbs
- 20 grams sage, chopped
- olive oil
- sea salt, coarse
Instructions
- 01 Remove the string from the shoulder of pork, if it has one, and butterfly the shoulder. Score the skin with a small paring knife ensuring you don’t cut into the flesh.
- 02 Mix together all the remaining ingredients and season well. Create a sausage shape with your stuffing and place in the middle of the shoulder with the skin side facing downwards, roll the joint and tie using butcher’s string.
- 03 Boil half a kettle of water and carefully, over a sink, pour the water over the joint to soften the skin. Apply olive oil and rub a generous amount of coarse sea salt into the skin.
- 04 Preheat your grill to a medium-high indirect heat, and cook the pork with a drip pan underneath for approximately 2-2 ½ hours or until the pork has reached 75°C in the centre.
- 05 Allow to rest, without using foil and serve.
the Ingredients
- 1½ kilogram bonded shoulder of pork
- 300 grams sausage meat
- ½ lemon, zest of, grated
- 1 Bramley apple, grated
- 30 grams cranberries, chopped
- 50 grams breadcrumbs
- 20 grams sage, chopped
- olive oil
- sea salt, coarse