Stuffed Pork Shoulder With Onions - cooking recipe

Ingredients

3 None red onions, 1 roughly chopped, 2 halved skin-on
1 cup stale breadcrumbs
2 slices bacon, roughly chopped
1 1/2 tbsp butter
2 tbsp fresh sage leaves, finely sliced
3 3/4 lb boneless pork shoulder, fat scored at 1/4 inch intervals
3 tbsp olive oil
2 None Spanish onions, halved, skin-on
None None quince paste or cranberry jelly, to serve

Preparation

Preheat oven to 425\u00b0F.
In a food processor, combine chopped red onion, breadcrumbs and bacon. Process until chopped.
Melt butter in a large frying pan over medium heat. Saute bacon mixture for 6-8 mins, until golden brown. Add sage and cook for 1 min. Season and let cool.
Open pork out flat and spread stuffing mix down center. Roll up to enclose filling and tie with twine at 3/4 inch intervals to secure.
Place in a medium baking dish, seam side down and rub with 2 tbsp oil. Season. Arrange remaining onions around pork and drizzle with remaining oil. Season to taste. Bake for 30 mins. Reduce heat to 350\u00b0F and bake for 1 hour 10 mins, until cooked to your liking. Let pork rest, covered, for 15 mins then slice.
Squeeze onions from skins. Serve pork with onions and quince paste.