- Dairy free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- 3 serves veg or fruit
Ready to take your roast pork to the next level? Our mouth-watering bacon-stuffed pork shoulder makes a stunning centrepiece, served with roast carrots and brussel sprouts.
- Serves6
- Cook time2 hour 20 minutes
- Prep time20 minutes, + overnight chilling time
Ingredients
- 2kg Coles Australian Pork Shoulder Roast Boneless
- 1 middle bacon rasher, finely chopped
- 1 celery stick, finely chopped
- 1 cup (100g) fresh breadcrumbs (made with day-old bread)
- 1/4 cup (30g) walnuts, toasted, chopped
- 1 tbs coarsely chopped sage
- 1 Coles Australian Free Range Egg, lightly whisked
- 1 tbs olive oil
- 2 tsp sea salt flakes
- 1kg Red Royale potatoes, peeled, halved
- 2 bunches Dutch carrots, ends trimmed
- 100g baby brussels sprouts, halved
Gravy
- 1/4 cup (35g) plain flour
- 1 tsp mustard powder
- 1 cup (250ml) apple cider
- 1 cup (250ml) chicken stock
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place pork on a baking tray. Pat the rind dry with paper towel. Using a sharp knife or clean box cutter, deepen scoring in skin and fat of pork (don’t cut through meat). Place in the fridge, uncovered, overnight to dry out the rind.
Step 2
Preheat the oven to 230°C. Cook bacon in a medium non-stick frying pan over medium heat, stirring, for 2 mins. Add the celery and cook for 1-2 mins or until bacon is golden. Transfer to a bowl. Add the breadcrumbs, walnut, sage and egg and stir to combine. Season.
Step 3
Place pork, rind-side down, on a clean work surface. Remove string and open pork. Use a large sharp knife to cut a lengthways slit through the thickest part without cutting all the way through. Open out pork to form 1 large piece. Press the bacon mixture along the centre of the pork. Roll up to enclose as much of the stuffing as possible, securing with kitchen string at 5cm intervals. Place pork, rind-side up, in a flameproof roasting pan. Brush with oil and rub the rind with sea salt flakes.
Step 4
Roast the pork for 30 mins or until the rind crackles. Reduce the oven to 180°C. Roast for 1 hour. Arrange the potato, carrot and brussels sprout around the pork. Roast for 40 mins or until pork is cooked through. Transfer the pork and vegetables to a serving dish or platter. Loosely cover the pork with foil. Set aside for 10 mins to rest.
Step 5
Meanwhile, to make the gravy, drain the fat from the roasting pan, reserving 1 tbs of fat. Place the roasting pan with the reserved fat over medium-high heat. Add the flour and mustard powder and cook, stirring and scraping base of pan, for 1 min or until mixture becomes grainy. Add the apple cider or apple juice and the stock and cook, stirring constantly, for 5 mins or until mixture boils and thickens. Season.
Step 6
Slice the pork. Serve immediately with vegetables and gravy.
Recipe tip
COOK. STORE. SAVE.
Cook it right: For a juicy result, rest pork shoulder for 10 minutes to give the juices time to redistribute through the meat. For smaller cuts like chops and steak, rest for 5 minutes.
Ingredient tip: You can substitute apple cider for apple juice.
Roast pork shoulder with bacon stuffing
- Serves6
- Cook time2 hour 20 minutes
- Prep time20 minutes, + overnight chilling time
Ingredients
- 2kg Coles Australian Pork Shoulder Roast Boneless
- 1 middle bacon rasher, finely chopped
- 1 celery stick, finely chopped
- 1 cup (100g) fresh breadcrumbs (made with day-old bread)
- 1/4 cup (30g) walnuts, toasted, chopped
- 1 tbs coarsely chopped sage
- 1 Coles Australian Free Range Egg, lightly whisked
- 1 tbs olive oil
- 2 tsp sea salt flakes
- 1kg Red Royale potatoes, peeled, halved
- 2 bunches Dutch carrots, ends trimmed
- 100g baby brussels sprouts, halved
Gravy
- 1/4 cup (35g) plain flour
- 1 tsp mustard powder
- 1 cup (250ml) apple cider
- 1 cup (250ml) chicken stock
Description
Ready to take your roast pork to the next level? Our mouth-watering bacon-stuffed pork shoulder makes a stunning centrepiece, served with roast carrots and brussel sprouts.
Method
Step 1
Place pork on a baking tray. Pat the rind dry with paper towel. Using a sharp knife or clean box cutter, deepen scoring in skin and fat of pork (don’t cut through meat). Place in the fridge, uncovered, overnight to dry out the rind.
Step 2
Preheat the oven to 230°C. Cook bacon in a medium non-stick frying pan over medium heat, stirring, for 2 mins. Add the celery and cook for 1-2 mins or until bacon is golden. Transfer to a bowl. Add the breadcrumbs, walnut, sage and egg and stir to combine. Season.
Step 3
Place pork, rind-side down, on a clean work surface. Remove string and open pork. Use a large sharp knife to cut a lengthways slit through the thickest part without cutting all the way through. Open out pork to form 1 large piece. Press the bacon mixture along the centre of the pork. Roll up to enclose as much of the stuffing as possible, securing with kitchen string at 5cm intervals. Place pork, rind-side up, in a flameproof roasting pan. Brush with oil and rub the rind with sea salt flakes.
Step 4
Roast the pork for 30 mins or until the rind crackles. Reduce the oven to 180°C. Roast for 1 hour. Arrange the potato, carrot and brussels sprout around the pork. Roast for 40 mins or until pork is cooked through. Transfer the pork and vegetables to a serving dish or platter. Loosely cover the pork with foil. Set aside for 10 mins to rest.
Step 5
Meanwhile, to make the gravy, drain the fat from the roasting pan, reserving 1 tbs of fat. Place the roasting pan with the reserved fat over medium-high heat. Add the flour and mustard powder and cook, stirring and scraping base of pan, for 1 min or until mixture becomes grainy. Add the apple cider or apple juice and the stock and cook, stirring constantly, for 5 mins or until mixture boils and thickens. Season.
Step 6
Slice the pork. Serve immediately with vegetables and gravy.