Here piggee piggee

Had some success last week with Domini Kemp's roast lamb shoulder so the family want more Sunday Roasts, so this week it's a pork shoulder from the excellent Brady's of Fairview

A simple stuffing of onion, sausage (can't have too much piggy goodness), apple, sage and thyme

Unfortunately there isn't much space inside the shoulder for the stuffing, so most will be cooked outside, and here it is, somewhat rustically tied

Now for my latest experiment in the pursuit of the perfect crackling. Most recipes suggest starting off hot then going slow, but to my mind you want it hot at the end. So I'm going to bypass this this by going long and slow then finishing the crackling off under the grill while the meat is resting.
So here it two hours later

And here's the final plating up (0 out of 10 for presentation, 10 out of 10 for gluttony)

Crackling turned out pretty good, but you have to keep a beady eye on the grill.   So that covers Sunday and the early part of next week where we'll eke out the remains with stir fries and a stroganof/goulash hybrid I stumbled on the week before (pork+mushrooms+peppers+tons of paprika+cream, nom nom)