Hog Roast with Stuffing and Chunky Apple Sauce

Simple pulled pork, stuffed into a roll, topped with chunky Bramley apple sauce and stuffing, it's sure to be a crowd pleaser.#

Serves 8.

Ingredients:

Piece Strung Rind-on Pork Shoulder

STUFFING:

1 Large Onion

30g Stale Breadcrumbs

500g Pork Mince

Handful of Fresh Sage

2 Streaky Bacon Rashers

1 whole Fresh Nutmeg

Pinch of Seasoning

1 Clementine

RUB:

2 tsp Smoked Paprika

2 tsp Ground Cumin

2 tsp Brown Sugar

Salt and Pepper

200ml Cider

8 Flour Topped Rolls

Butter

200g Chunky Bramley Apple Sauce

METHOD

FOR THE STUFFING:

Pre-heat the oven to 190°C / Gas 5.

Finely chop the onion and sage leaves and place in a large bowl together with the pork mince, breadcrumbs and seasoning. Thoroughly mix together with your hands until everything is well-combined, grate in fresh nutmeg and the zest of one clementine and give it one final mix.

Press into an oven proof dish and flatten. Cook for approx 50 minutes until golden with a slight crisp to the top.

FOR THE PORK:

Mix together the spices, sugar and salt and rub all over the pork shoulder joint.

Place the joint in a big casserole dish, skin-side up, and pour in 2 medium cups of cider. Cover with a lid or foil and cook in the oven at 150°C/130°C fan/gas 2 for anywhere between 2-3 hours until falling apart.

Whilst the pork is cooking, bake your stuffing and allow to rest, once cool, crumble it up.

Once the pork shoulder is cooked, take out of the oven, rest it slightly and then shred the meat using 2 forks.

To serve, take a floured roll and load with stuffing, pulled pork then finish with chunky sweet apple sauce.