Porchetta Shoulder

There's nothing quite like a big roll of pork encased in perfect salty pork crackle… A full rolled shoulder weighs approximately 4kgs, comes scored and ready to cook. Simon stuffs it with lemon zest, rosemary, sage and salt and pepper. 

We recommend using a good sea salt on the skin, massaging the salt into the scores for 30 minutes before you cook it will draw out moisture and get that skin bubbling. We cook at 230C fan forced (or flat out) for at least 40 minutes or until the crackle has really formed, then reduce to 120C and cook for a total of 1 hour for every 1kg of meat or until its soft, shoulder can handle longer cooking and the meat will fall apart. Make sure you rest the meat for 30 minutes afterwards, best done in the oven with the door ajar so the crackle doesn't soften.