Rolled shoulder of pork

Recipe from: 12/12/2002 12:00:00 AM
Ingredients 7
Servings 12
Time

Ingredients

  • 2.50
    kg
    cured, smoked rolled shoulder of pork (ask your butcher to vacuum-pack it)
  • TOPPING
  • 15
    ml
    oil
  • 30
    ml
    brown sugar
  • 30
    ml
    Dijon mustard
  • 15
    ml
    mustard seeds
  • 10
    ml
    cake flour
 

Method

 
Preheat the oven to 160 °C.
Pierce the bag in two or three places and place in a roasting pan or on a baking sheet.
Bake for 25 to 30 minutes per 500 g plus an extra 20 minutes - 2 1/2 to 3 hours for a 2.5 kg shoulder.
Half an hour before the end of the cooking time cut the bag open and remove the meat from the bag.
Mix all the ingredients for the topping and sprinkle on top.
Return to the oven for the last half hour.
Cool to room temperature and slice thinly.
 

Read more on: bake  |  pork
 

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