Ingredients
- 1 tablespoon wholegrain mustard
- 1.2 to 1.5kg pork shoulder
- 4 slices prosciutto or streaky bacon
- 2 teaspoons olive oil
- 1 tub Continental stock pot chicken
- 1 ½ cups boiling water
- 1 bulb garlic, halved crossways
- 2 medium red onions, cut into wedges
- 3 medium firm pears, halved
- 1 tablespoon shredded fresh sage leaves
- ¼ cup maple syrup
- Fresh sage leaves, to serve
Roast Pork Shoulder with pears
Method
- Preheat oven to 200°C/180°C fan-forced
- Spread mustard over top of pork
- Wrap prosciutto around pork, overlapping slightly
- Place in a roasting pan
- Drizzle with oil
- Season with pepper
- Roast for 30 minutes
- Reduce temperature to 150°C/130°C fan-forced
- Combine stock pot with boiling water and add to pan
- Add garlic, onion and pear
- Sprinkle with shredded sage
- Drizzle with maple syrup
- Cover with foil
- Roast for 2 1/2 hours or until pork is tender
- Slice pork
- Serve with garlic, onion, pear, pan juices and extra sage leaves
