SERVES 6 – Preparation 20 mins – Cooking time 147 mins
1 tablespoon butter2 tablespoon olive oil2 garlic cloves, crushed150g mild pancetta, chopped1 cup dried apricots, roughly chopped½ cup macadamia nuts, roughly chopped1 tablespoon fresh thyme leaves1/3 cup freshly-squeezed orange juice½ cup fresh white breadcrumbs1 3 kg boned rolled pork shoulder
- For best results, dry the pork with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand at room temperature for 1 hour before roasting.
- To make stuffing, heat butter and 1 tablespoon oil in a large frying pan over medium heat. Add onion, garlic, pancetta, apricots, macadamias and thyme. Cook, stirring occasionally, for 6-8 minutes or until onion is tender. Remove from heat and set aside to cool. Stir through orange rind, orange juice, breadcrumbs and egg. Season with salt and pepper.
- Preheat oven 240˚C/220˚C fan-forced. Place pork, skin-side up, onto a chopping board. Using a sharp knife, cut a pocket along the side of the pork almost through to the other side. Press apricot mixture into the pocket. Secure pork with kitchen string.
- Rub remaining 1 tablespoon oil into pork rind and then rub with salt. Place pork into a roasting pan and roast for 25-30 minutes until cracking is golden and crisp. Reduce heat to 180˚C/160˚fan-forced and roast for a further 1 hour 45 minutes to 2 hours or until just cooked through when tested with a skewer. Transfer to a plate and set aside.
- To make the apricot gravy, drain fat from the roasting pan, leaving 1-2 tablespoons pan juices. Add butter to pan and heat over medium heat until sizzling. Sprinkle with flour and stir with a whisk until well combined. Cook, stirring for 2 minutes, until golden and bubbling. Gradually add apricot nectar and stock, whisking constantly until mixture boils and a smooth gravy forms. Season with salt and pepper to taste.
- Slice pork. Serve with apricot nectar gravy, roasted potatoes and a leafy green salad.