Pork Shoulder stuffed with Pear & Parmesan

Ask your butcher to remove the skin from the pork and debone it for you, but make sure he leaves a little layer of fat to help baste the meat as it cooks.

Cut:
  • Portions: 4
  • 30 Minutes
  • 2 Hours

Ingredients

  • 6 dried pears, diced 
  • meat from 4 pork sausages 
  • 2 cloves garlic 
  • 1/3 cup (80ml) grated Parmesan cheese 
  • 1 sprig thyme, chopped 
  • 50g roasted walnuts, roughly chopped 
  • salt and milled pepper 
  • 1 (about 1.5kg) deboned shoulder of pork (skinless) 
  • olive oil 
  • 1 cup (250ml) pork or chicken stock 
  • 1 cup (250ml) pear or apple juice 
  • 1 large onion, cut into thick slices 
  • grilled pears and baby roast vegetable, for serving 

Method

Combine all the stuffing ingredients in a bowl and mix well. 

Open the pork out on a board and season well. Shape the filling into a long sausage down the middle of the meat. 

Roll the meat to enclose the stuffing and tie the roll with butcher string to enclose the filling.  

Rub the outside of the pork with oil and season well. 

Lay the onion slices in the bottom of a roasting tray and place the pork on top. 

Pour the stock and juice around and cover with foil.  

Roast for 1.5 hour, then uncover and roast for 30 min longer until the meat is well browned and deliciously tender. 

Serve with a selection of baby vegetables.

 

Cooking tip:
Try this stuffing with pork loin too. The stuffing also makes delicious cocktail meatballs perfect for the party season.