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.