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Rolled Stuffed Pork Shoulder with Date & Apple Compote

For the ultimate winter roast, you can't look past this rolled, stuffed pork shoulder with date & apple compote.

Rolled Stuffed Pork Shoulder with Date & Apple Compote

Serves 6-8

3kg pork shoulder, deboned

Stuffing

2 cups fresh breadcrumbs

1 onion, finely diced

4 rashers streaky bacon, 

finely diced

2 green apples, peeled and grated

½ cup dates, finely chopped

2 tbsp sage, finely chopped

Date and Apple Compote

4 apples, peeled and chopped

100g dates, roughly chopped

½ tsp mixed spice

½ tsp ginger

150ml apple cider

1 tsp butter

 

Preheat oven to 200°C. Line a large roasting dish with tin foil and grease with oil spray.

Lay the shoulder piece flat and season well. Mix together all the stuffing ingredients in a bowl. Press stuffing onto the meat side of the shoulder. Firmly roll up the roast and secure with string.

Rub salt into the pork skin. Place meat in roasting tray, and cook uncovered at 200°C for 45 minutes, then turn the heat down to 180°C for another 1¾ to 2 hours cooking time.

Put compote ingredients in a pot and bring to a boil, stirring all the time. Turn heat down and cook for 10 minutes until apple is tender. Add more cider if mixture begins to dry out.

Remove roast from oven and allow meat to rest for 15 minutes. Meanwhile, remove crackling and place in hot oven on top shelf for 15 minutes.

Serve pork roast with crunchy roast potatoes, crackling, compote and steamed green beans.

TIP: For the perfect crackling let your pork roast sit in the fridge uncovered overnight to dry out the skin.

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