Rolled shoulder of pork

Name: Rolled shoulder of pork
Yield: 12 servings
Cuisine: Bake
Ingredients: 2.50 kg pork cured and smoked shoulder; 0.00 topping TOPPING; 15.00 ml oil; 30.00 ml brown sugar; 30.00 ml Dijon mustard; 15.00 ml mustard seeds; 10.00 ml flour cake

12 servings

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Pork

By Food24 November 03 2009

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Ingredients (7)

2.50 kg	pork — cured and smoked shoulder
0.00	topping — TOPPING
15.00 ml	oil
30.00 ml	brown sugar
30.00 ml	Dijon mustard
15.00 ml	mustard — seeds
10.00 ml	flour — cake

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Method:

Preheat the oven to 160 &degC.
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.