Rolled Pork Shoulder Stuffed with Spinach, Raisins and Pinenuts

We are incredibly proud of our butchery at Daylesford Meat Co. We love how we can take a piece of meat that is a pretty decent cut already, but with a bit of knifework and decades of experience, we can make it into something truly special. The rolled shoulder is a great cut, with skin that crisps into crackling and meat that is tender and juicy with the added flavour of our special stuffing. Easy to carve and so delicious. Call us on 5348 2094 to order yours.

Serves 6-8

Ingredients

• 1 rolled, stuffed pork shoulder with spinach, raisins and pinenuts

• olive oil

• salt

For the gravy:

• white wine

• plain flour

• cup of stock or water

• salt and pepper

Take the rolled shoulder out of the packaging and leave it in the fridge on a plate uncovered overnight. Then remove from the fridge an hour before cooking (this will help the skin dry out). Dry the skin further by rubbing with a clean tea towel or paper towel. Leave covered with a clean tea towel to come to room temperature. Preheat the oven to 230°C / 210°C fan.  Rub the pork all over with olive oil and sprinkle with salt. Place in a baking tray and roast for 30 minutes. Reduce heat to 220°C/ 180°C fan and bake for a further 60-90 minutes or until golden on the outside and cooked in the middle. Remove, loosely cover with foil and allow to rest for 15 minutes.

Meanwhile, make a gravy by deglazing the roasting tray with a healthy splash of white wine and then thicken the juices with several tablespoons of plain flour and whisk through a cup of stock or water. Check for seasoning. Serve with roast potatoes and steamed greens.

NB. Save leftover pork and gravy for pork rolls the following day. Reheat the pork and gravy and serve in a bun with lettuce, coleslaw, and sliced red onions