Serves: 6
Roast Pork with Crackling
Prep Time
15 min.
Cooking Time
2:30 h
Method
Indirect
Prep Time
15 min.
Cooking Time
2:30 h
Method
Indirect
Ingredients
- 1.5kg bonded shoulder of pork
- 300g sausage meat
- ½ lemon, zest of, grated
- 1 Bramley apple, grated
- 30g cranberries, chopped
- 50g breadcrumbs
- 20g 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.
- 01 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.
- 02 Allow to rest, without using foil and serve.
In the kitchen:
At the barbecue:
Ingredients
- 1.5kg bonded shoulder of pork
- 300g sausage meat
- ½ lemon, zest of, grated
- 1 Bramley apple, grated
- 30g cranberries, chopped
- 50g breadcrumbs
- 20g sage, chopped
- olive oil
- sea salt, coarse
