Bacon-Wrapped Pork Shoulder with Sage and Apricot

Bacon-wrapped pork shoulder with sage and apricot

Everything tastes better with bacon, or so the saying goes. If that’s the case, then surely merging pork, bacon and sausage into one lovely package would be heavenly. Let’s find out …
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Bacon-Wrapped Pork Shoulder with Sage and Apricot

20 mins preparation
70-80 mins cooking
4 servings
Roast courgette and boiled potatoes
Morgan 12 Clone Pinot Noir

I cooked this on our minimax Big Green Egg (BGE). It can also be cooked in an oven. Results are better from the BGE, the meat is generally moister.


Skewered and ready for the Big Green Egg


  • 2.5 – 3lb pork shoulder
  • 2 large mushrooms
  • 8-10 slices thick smoked back bacon
  • 6-8 dried apricots
  • 2-3 fresh sage leaves
  • 2 pork sausages
  • Salt
Ingredients layered onto the pork before rolling


If using a BGE, set up for indirect cooking and heat to 190°C/375°F. For a conventional oven, pre-heat to 200°C/390°F (or 180°C/355°F).

  1. Slice the mushrooms and remove the pork sausage meat from the sausage skin, breaking it into small chunks.
  2. Butterfly the pork shoulder and lay it flat. The pork shoulder may come apart when butterflied,  the sausage meat in the next stage will bind it together.
  3. Layer and press down the pork sausage pieces.
  4. Add mushroom pieces, sage and dried apricots. Sprinkle with a little salt.
  5. Carefully roll up the pork shoulder tightly so it forms a log.
  6. Wrap the log in slices of back bacon across the top and at the ends of the log.
  7. Tie up the log with kitchen string. A kitchen string dispenser makes this stage much simpler.
  8. If cooking in an oven, wrap in kitchen foil.If cooking on a BGE, pierce the log with two skewers
  9. Cook with the bacon facing up for 70-80 minutes, or until the juices run clear.
    • If using a Kitchen Thermometer (or similar), cook until internal temperature is 63°C.
    • If using a BGE, when the roast is at temperature, remove the platesetter and cook direct for a couple of minutes to crisp up the bacon.
  10. Double wrap in kitchen foil and rest for 5 minutes.
  11. Carve and serve with roasted courgettes and boiled new potatoes.
Bacon-wrapped pork shoulder cooked and ready to carve

Hints, Tips and Pictures

Roll the pork slowly and carefully into a log shape. Press firmly so that any loose pieces of pork shoulder stay bound together by the sausage meat.

Roll the pork shoulder into a log shape ...
... pressing firmly to keep it together

Cut length of string with a kitchen dispenser and slide them underneath the rolled pork log.

Lengths of string underneath the pork log ready to hog-tie it

Use the two skewers to move the log onto the BGE, and also to flip it at the end to crisp up the bacon.

Hold the two skewers and rotate your hands ...
... and turn the log upside down to crisp up the bacon.

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