I’m just calling this a crowd pleaser! So easy to make,
pairs perfectly with the bacon jam and it can be done well in advance and
reheated for those occasions when you just want to enjoy your guests company
while getting all the credit for the most incredible pork!
I’m just calling this a crowd pleaser! So easy to make,
pairs perfectly with the bacon jam and it can be done well in advance and
reheated for those occasions when you just want to enjoy your guests company
while getting all the credit for the most incredible pork!
Mix together all the ingredients with pineapple
juice and rub into the meat getting your marinade inside the roll. If you are able remove the elastics and smear well inside
but remember to re-roll and replace the elastics. Cover and refrigerate
overnight.
Allow meat to come to room temperature while your oven
preheats to 170c
Now add pork and stock to a heavy bottomed lidded pot. The
stock should only come a 1/3rd up the sides of the meat. If you
don’t have a lid just double up some foil and seal the top well.
Cook for 3 hrs on 170c. remove from the oven and drain stock
into a saucepan. Set the pork aside covered in foil to rest while you turn up
heat on the stock and reduce by ½. Thicken if needed with a little cornflour
slaked in water.
Now remove all the fat from the pork and either discard or
grill until crispy crackling.
Take two forks and shred the hot pork, drizzle in your sweet
sticky sauce, cram into buns, dollop with bacon jam and unashamedly devour!
