ROAST PORK SHOULDER
with Cranberry & Rice Stuffing
This is unbelievably tender. The pork fat helps to baste the pork from the inside, making it truly an amazing dish.
250g cooked long grain rice
75g dried cranberries
½ teaspoon ground mace
20 freeze dried curry leaves
3 tablespoons crunchy peanut butter
3 spring onions, finely chopped
The Black Farmer Pork Shoulder Raised without Antibiotics
salt and freshly ground black pepper
Preheat the oven to Gas Mark 5/190°C/fan over 170°C. In a bowl mix together the rice, cranberries, mace, curry leaves, peanut butter and spring onions. Season with salt and black pepper and set aside.
Put the pork on a board. Cut the pork down the centre, leaving it still attached, and open out like a book. You may have to make a few horizontal cuts to open the pork out further and make it even thickness.
Spoon the stuffing along the length of the pork, squidging it in place. Re-roll the pork and tie securely in five or six places. Place in a roasting tin and cover with foil. Roast in the oven for 2 hours.
Remove the foil from the pork and continue to roast for a further 1 hour 15 minutes until browned and the pork is cooked. Remove from the roasting tin, cover with foil and leave to rest for 15 minutes before carving in thick slices.