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 …
Bacon-Wrapped Pork Shoulder with Sage and Apricot
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.
- Two meat skewers
- Kitchen string
- Kitchen string dispenser (optional)
- Sharp knife
- Chopping board
- Kitchen foil
- Kitchen thermometer or equivalent (optional)
- 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
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).
- Slice the mushrooms and remove the pork sausage meat from the sausage skin, breaking it into small chunks.
- 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.
- Layer and press down the pork sausage pieces.
- Add mushroom pieces, sage and dried apricots. Sprinkle with a little salt.
- Carefully roll up the pork shoulder tightly so it forms a log.
- Wrap the log in slices of back bacon across the top and at the ends of the log.
- Tie up the log with kitchen string. A kitchen string dispenser makes this stage much simpler.
- If cooking in an oven, wrap in kitchen foil.If cooking on a BGE, pierce the log with two skewers
- 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.
- Double wrap in kitchen foil and rest for 5 minutes.
- Carve and serve with roasted courgettes and boiled new potatoes.
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.
Cut length of string with a kitchen dispenser and slide them underneath the rolled pork log.
Use the two skewers to move the log onto the BGE, and also to flip it at the end to crisp up the bacon.