About this recipe:This is a traditional Italian pork shoulder my mother taught me how to make. It is very flavourful as long as you put enough herbs and spices in it! The pork skin makes 'cracklin' and it is great! You can stuff the roast with many different spices and foods, variations to try are roasted red capsicum, sausage, prosciutto, etc. Meateaters love this dish!
2.5-3kg boned pork shoulder with skin intact, butterflied
Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
Remove the meat from the refrigerator and tie it at about 2.5cm intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 165 degrees C (325 degrees F).
Paint the roast with browning sauce and bake the roast until it has internal temperature of 65 degrees C (150 degrees F). Estimate 30 minutes cooking time per .5kg. Remove from oven, tent with foil and let stand for 15 minutes before carving. The internal temperature should be 70 degrees C (160 degrees F) at this time. Serve.