Stuffed Pork Shoulder Porchetta Roast

1. Cut open and score the pork shoulder

2. Stuff with sage, fennel, black pepper, chilli, garlic, and anchovies

3. Roll it up and tie it together

4. Cook at 135°C for 3 hours

5. Increase temperature to 250°C and cook for an additional 10 minutes

6. Rest for 45 minutes

7. Slice and serve

Tips

1. Pair with mustardy butter beans and sesame lime fennel slaw for a complete meal

2. For dessert, enjoy a cinnamon and apple crumble served with canned custard