Pork shoulder with pistachio stuffing
While roast pork shoulder is wonderful with crackling, we also enjoy this recipe with a delicious pistachio stuffing, which I like to make during the Christmas season. Sometimes I make a bigger batch of the stuffing, roll it up in foil and bake it separately, then serve it sliced on the side, especially when we have friends and family over and there are certain allergies or intolerances to cater for.
▪ Serves 4-6 ▪ Prep 30 mins plus resting ▪ Cook 1 hr 25 mins
1.2kg boned and rolled pork
shoulder joint
1 tbsp honey
FOR THE PISTACHIO STUFFING 1 shallot, chopped
1 garlic clove, sliced olive oil
6 button mushrooms, chopped 20g pistachios
1 tbsp chopped flat-leaf parsley 1 tsp chopped rosemary leaves 4 slightly stale breadcrumbs 1 egg
50ml milk
½ tsp ground nutmeg
1 For the stuffing, fry the shallot and garlic in a little olive oil in a frying pan over a medium heat for 2 mins. Add the mushrooms and cook, without colouring them, until their juices have evaporated. Set aside.
2 Meanwhile, put the pistachios in a bowl and pour in boiling water. Leave for 1 min, then drain. Mix the nuts, mushroom mixture and herbs with the breadcrumbs in a bowl.
3 Beat the egg, milk and nutmeg together in a separate bowl and season with a little salt and a few twists of pepper. Add to the breadcrumb mixture and mix to bind.
4 Open up the pork shoulder and season the inside with some salt and pepper. Form the stuffing into a log shape, place in the seasoned pork shoulder, then roll up. Tie the rolled joint with butcher’s string in the centre and at both ends to secure.
5 Score the skin of the pork with a sharp knife, then rub the honey all over. Season the pork with salt and rub it in, then place in a large roasting tray and leave to sit at room temperature for 30 mins.
6 Heat the oven to 180C/160C fan/gas 4. Roast the pork for 50 mins, then increase the oven temperature to 200C/180C fan/gas 6 and roast for a further 20-30 mins. Leave to rest for 10 mins before serving.