Stuffed Shoulder of Pork Roast with Crackling


  • 7 kg (15.5 lbs) Pork shoulder roast, deboned and skin on
  • 1 kg (2.2 lbs) Sausage meat (your choice but steer clear of very flavourful or spicy varieties)
  • 200 g (7 oz) Lamb’s liver (optional)
  • 1 Large red onion, finely chopped
  • 2 Large cloves of garlic, finely minced or passed through a press
  • 1/2 cup Flat-leaf (Italian) parsley, firmly packed
  • 1 tbsp Sage, dried
  • 1 cup Raisins
  • 1 cup Cashews
  • 1 cup White wine, dry
  • 1 1/4 cups Bread crumbs, fine
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Good quality kitchen twine


A juicy and delectable roast with guaranteed delicious results!

*This recipe makes more stuffing than required for the roast. There is enough for a separate bowl for those that enjoy stuffing. Simply bake it in a separate dish and serve warm with the roast!

  • Start with the stuffing that can be prepared a day ahead of time.
  • Sauté the onions, garlic and parsley in a small amount of olive oil or butter.
  • Add in the sausage meat and the liver and cook half way through.
  • Add the raisins, cashews and sage and continue cooking until the meat is cooked through.
  • Add in the wine and cook for a further 5 minutes.
  • Add in the bread crumbs, mix thoroughly and turn off the heat. Allow the bread crumbs to absorb all of the liquid in the pan and then refrigerate for at least 4 hours.
  • Preheat your Fornetto Oven to 180C (350F). You can also use a kamado, smoker or a conventional oven to roast your pork. Fit heat deflectors if you have them in your kamado, and place a drip pan underneath.
  • Open the pork shoulder up and lie it flat on a hard surface.
  • Using your hands, form a log with the stuffing of about 8 centimetres (about 3 inches) in diameter and just short of the length of the shoulder so you can fold the sides in and tie it with the twine.
  • Roll the roast up around the stuffing so that the largest skin side is facing up.
  • Tie it tightly with the kitchen twine.
  • Rub it lightly with extra virgin olive oil and salt and pepper is generously.
  • Bake the roast in the bottom position of the oven for 5 hours or until the skin is crackly. Do not open the door of the oven or baste the skin! Monitor the heat and be sure to keep the temperature regular inside the cooking chamber.

Serve the roast shoulder sliced at about a 1 centimetre (roughly a half an inch) thickness with a generous helping of the stuffing and gravy, the crackling and minted carrots.