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less than 30 mins
1 to 2 hours
Pep up pork with a zingy stuffing of walnuts, capers and lemon.
Preheat oven to 230C/450F/Gas 8.
For the stuffing, cut the bread into small cubes and pulse in a food processor until they form breadcrumbs.
Heat the olive oil in a large frying pan over a medium heat and gently fry the onion until soft and translucent. Add the breadcrumbs and fry for a further 2-3 minutes, then remove from the heat.
Stir in the chopped walnuts, capers, lemon juice, lemon zest and chopped sage leaves and season to taste with salt and freshly ground black pepper. Set aside to cool for 10 minutes.
Break the egg into the pan and mix thoroughly to combine with all the stuffing ingredients.
For the pork, lay the pork shoulder skin-side down and spread the stuffing over the meat. Roll the meat up and tie securely with kitchen string.
Score the skin at 2cm/1in intervals with a sharp knife, and rub all over with the salt and olive oil. Place into a roasting tray and roast for 25 minutes.
After 25 minutes, turn the heat down to 160C/325F/Gas 3 and roast for a further 1 hour 20 minutes, or until the pork is cooked (the juices should run clear when the pork is pierced at its thickest part with a skewer).
Remove the pork from the oven, cover with aluminium foil and set aside to rest for 10 minutes.
Thickly slice the pork shoulder and serve with mashed potato and gravy.
Shoulder is a reasonably priced cut of pork and with the British Lop or old breeds in general, there will be enough fat to give you good crackling. You can also stuff a cut of the leg instead.