Stuffed Pork Shoulder

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Ingredients

For the stuffing

4 sausages sausage
skins removed
1 onions onion
diced
4 garlic garlic
crushed
125 g g smoked bacon lardon smoked bacon lardon
235 g g prunes prunes
drained
200 g g Dried Figs Dried Fig
100 g g pistachio pistachio
shelled
2 tbsp tbsp brandy brandy
1 tbsp tbsp wholegrain mustard wholegrain mustard

To assemble

1 pork shoulder pork shoulder
weighing 1.2 - 1.8kg
sea salt sea salt
black pepper black pepper

Stuffed pork shoulder

This recipe was liked

This recipe was disliked

An error occurred, please try again

Share recipe
2:30 h
(9)

Method

Billy and Jack created this British spin on the Italianporchetta, a dish where pork is stuffed with herbs and spices. 'As an alternative to turkey why not try our pork shoulder, stuffed with all the best Christmassy flavours. You'll get the most beautiful crackling which is an easy crowd pleaser, and any leftovers can be served in a crusty roll with chilli sauce and Brussel 'slaw for a festive take on the Vietnamesebánh mì.

  1. Begin by making the stuffing. Heat a large frying pan and cook the sausage meat, garlic and onions together with the lardons until the meat is browned and the onions are soft. Set aside and leave to cool.
  2. Drain the prunes and remove the stones. Chop the prunes and figs and mix with the pistachios. Add the brandy, mustard and cooked stuffing mixture and stir to combine. Season well with salt and pepper.
  3. Preheat the oven to220ºC/200ºC fan/gas mark 7.
  4. Cut any string from the pork and lay the joint on a board skin-side down. Using a sharp knife, slice through the middle of the shoulder leaving an inch at the bottom and spread the meat out across the board. Score the skinless side and season, then smooth the stuffing over the joint, working it into the cuts.
  5. Roll the joint up and secure with butcher’s twine or string. Score the skin with a sharp knife to create crispy crackling and season generously with salt.
  6. Roast in the oven for 20 minutes, then reduce the heat to 160ºC/140ºC fan/gas mark 3 and cook the pork for a further 90 minutes (for a 1.8kg joint).
  7. Once cooked, transfer the pork to a warm serving dish and leave to rest, covered, for 20 minutes before carving. Serve with seasonal vegetables.

Similar recipes

Side of salmon with a herb and mustard crust

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Side of salmon with a herb and mustard crust
0:40 min
(9)
Roast goose with caramelised apple

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Roast goose with caramelised apple
4:00 h
(4)
Fish pie with mustard mash

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Fish pie with mustard mash
1:00 h
(36)
Milk-poached pork medallions

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Milk-poached pork medallions
0:30 min
(2)
Beef rib with cheesy mustard crust

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Beef rib with cheesy mustard crust
2:40 h
(20)
Scottish rib eye with Islay whisky and salmon butter

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Scottish rib eye with Islay whisky and salmon butter
0:30 min
(3)
Roasted duck breast with Brussels sprout bubble and squeak and thyme gravy

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Roasted duck breast with Brussels sprout bubble and squeak and thyme gravy
1:00 h
(5)
Roast beef with honey mustard butter and crispy bacon with pan-fried zesty kale

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Roast beef with honey mustard butter and crispy bacon with pan-fried zesty kale
1:40 h
(17)
Kitchen Duty

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Kitchen Duty
0:05 min
(0)
Parma ham and cheddar tart

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Parma ham and cheddar tart
1:50 h
(17)
Honey-glazed carrots

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Honey-glazed carrots
0:45 min
(9)
Seared scallops with pear, toasted hazelnut and rocket salad

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Seared scallops with pear, toasted hazelnut and rocket salad
0:30 min
(5)
Summer gin fizz

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Summer gin fizz
0:05 min
(23)
Dinner Party

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Dinner Party
0:05 min
(4)
Parmesan and sage-crusted parsnips

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Parmesan and sage-crusted parsnips
1:00 h
(10)