1 boneless pork shoulder joint, weighing approximately 1 kg (2 lb)
1 shallot, finely chopped
100 g prunes, finely chopped
65 g pecan nuts, toasted and finely chopped
15 g pack flat leaf parsley, finely chopped
1 orange, finely grated zest and juice
salt and freshly ground black pepper
4 whole garlic bulbs
2 tbsp olive oil
1 shallot, finely chopped
100 g prunes, finely chopped
65 g pecan nuts, toasted and finely chopped
15 g pack flat leaf parsley, finely chopped
1 orange, finely grated zest and juice
salt and freshly ground black pepper
4 whole garlic bulbs
2 tbsp olive oil
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Carefully cut through the fat to remove the skin of the pork. Score the fat.
3. Combine the shallot, prunes, pecan nuts, parsley, orange zest and juice and season to taste. Pack on top of the pork joint pressing firmly down. Cover the stuffing with the skin and tie with unwaxed string.
4. Place in a roasting tin with the garlic bulbs. Sprinkle the oil over the garlic bulbs and sprinkle a little salt over the pork joint.
5. Place in the preheated oven and roast for 35 minutes per 500 g plus 35 minutes extra.
2. Carefully cut through the fat to remove the skin of the pork. Score the fat.
3. Combine the shallot, prunes, pecan nuts, parsley, orange zest and juice and season to taste. Pack on top of the pork joint pressing firmly down. Cover the stuffing with the skin and tie with unwaxed string.
4. Place in a roasting tin with the garlic bulbs. Sprinkle the oil over the garlic bulbs and sprinkle a little salt over the pork joint.
5. Place in the preheated oven and roast for 35 minutes per 500 g plus 35 minutes extra.
serving amount
serves 4
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