Difficulty: Medium
Fuel Type:
  • People

    Serves 6

  • Prep Time

    15 min.

  • Grilling Time

    2:30 h


the Ingredients

Roast Pork
  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • Allow to rest, without using foil and serve.

Let's Gear Up

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