Spit Roasted Pork Shoulder Roll

Ingredients

• 100 g sun‑dried tomatoes (in oil)
• 1 handful tarragon
• 100 g pistachio nuts
• 5 Tbsp breadcrumbs
• Salt
• Pepper (freshly ground)
• 1 tsp orange zest
• 1.5 kg pork shoulder (ready to cook, skin removed)
• 2 tbsp medium hot mustard
• 1 onion
• 2 Garlic cloves
• 0.5 Red chili pepper
• 1 tsp Sweet paprika powder
• 600 ml meat stock

Instructions

1. 1.

   Preheat the oven to 160°C fan‑forced.

2. 2.

   Drain the tomatoes well and reserve about 4 tbsp of the oil. Rinse the tarragon, shake dry and pick off leaves. Roughly chop the pistachios and tomatoes in a food processor, then mix with breadcrumbs, salt, pepper and orange zest. Wash the pork, pat dry and lay it skin side down on a work surface. Spread mustard over the meat and spread the filling on top. Roll the pork from the wide side and tie with kitchen twine.

3. 3.

   Peel and finely chop the onion and garlic; deseed and dice the chili. Sauté everything in an oven‑proof pan or roasting tray with the tomato oil. Sprinkle paprika, pour in some stock, then place the pork on top and bake for about 3 hours, turning occasionally and basting with liquid. Add more stock if needed.

4. 4.

   When ready to serve, remove the twine, slice into rounds and garnish with fresh tarragon as desired.