So for an MNE Family bbq I of course had to make a pork dish, because if you think I like the pork products, look out! This bunch are pork fanatics....might have something to do with how awesome I can cook, or maybe they're just a bunch of swine loving misfits...perhaps we will never know the truth....anyhow.....on to the recipe.
I had this pork shoulder roast, it was all nice and evenly dressed with string, all pink and fatty and lovely and juicy...Ok, calming down now. So I says to myself, "Bacon Bitch, what are we gonna do to make this an even more porky dish?" Why of course, we'll stuff it with pork and wrap it pork...but wait, we've heard this one before....oh no no no not quite. If you recall the last pork on pork on pork trifecta was LOIN wrapped in PROSCIUTTO....this my dears is a full on pork butt wrapped in a bacon weave, stuffed with pork sausage...that's right, say it again, butt, bacon, sausage...and it went a little somethin' like this.....
I think I used....
1, 5-6 lb boneless pork shoulder (butt)
2 sprigs rosemary
...for the stuffing
butter and olive oil for sautee-ing
-2 Italian sausages, casing removed
-1 small onion, diced
-1 clove garlic, minced
-2 slices of bacon, diced
-3/4 -1 cup chicken broth
-2 apples, peeled, cored and diced
-2-3 cups of dried bread cut into about 1/2 inch square pieces
-1 sprig fresh rosemary, chopped fine
-1 spring fresh thyme, chopped fine
-1/2 tsp of dried cumin
This is how I do it...
1. Heat about 1 tbsp of oil in pan, crumble in sausage meat and cook till brown and lovely. Remove from pan and put it on a plate for now.
2. In the same pan as the sausage, without cleaning it, add bacon and cook till bacon is done but still soft, if needed add each butter and oil and saute onion and garlic till fragrant (ooohhh big word!).
3. Add the apples, cook for a few minutes till they're a bit soft. Add the sausage back in, then the herbs, cumin and a small bit of salt if you think it needs it, depends on how salty your bacon is, and lots of cracked pepper.
4. Add bread, stir to mix in, then chicken broth. Stir well till the bread is moistened. Let cool....while you make your bacon weave!
Now I don't think I've been over this, but I'm going to try and explain it without pictures. You will need 12-14 strips of bacon for this. I choose the longest and most uniform in width from the butcher's case...yes they do look at me like I 'm a loser until I explain what I am doing. Then they look at me with raptured awe...that's OK, I'm getting used to it.
**Side note, there's one girl there who still looks at me like I'm crazy, but for fuck's sake, if you do not love meat and eating meat then you have no business working in a butcher shop. So there, screw you lady.
On a large piece of parchment paper, lay out 6-7 strips side by side vertically, so they are just touching.
Staring at the top left, lay one strip horizontally across, begin weaving on top of the first vertical strip, under the second, over the third, etc till you get to the end.
Repeat this process with the second horizontal strip starting under the first vertical strip, and continue along with each strip, alternating over under over. Continue with all the strips of bacon. The end result should be a square "bacon mat"
Does this sound complicated, or, condescending? It's like in Kindergarten when you learned to weave Easter baskets out of construction paper.
Anyways moving on...set the weave aside for now.
Take your roast and if it's all tied up, well snip those strings off. It should open up, lay it out a flat as possible. Now we get messy....place a layer of stuffing over the whole inside, fold back up and re-tie with butcher's twine. Where to tie should be fairly straight forward as there will be lines left over from the original dressings...der.
Once you have it all secure and as much of the stuffing crammed in there as possible, you are going to wrap that bad boy in the bacon weave.
Place the roast with the seam to the side facing you, you dont want in on the bottom or the stuffing will just fall out and burn.
Using the parchment papers as leverage, lay the weave over top of the roast, covering the seam. It will probably not fit all the way around the bottom, but this is good, the bacon on the bottom would just burn as well. Tuck the weave in towards the bottom as much as possible, securing with toothpicks so it stays in place. Place in a disposable tin roasting pan, you will most likely never be able to use the pan again....Stick a few rosemary sprigs in under the weave before it goes on the bbq. DO NOT UNDER ANY CIRCUMSTANCE PLACE THE ROAST DIRECTLY ON THE RACK!! SEE Warning...The Hazrds of bbqing Bacon! FOR A FULL DESCRIPTION OF WHY....
I did this low and slow on the bbq, about 300 degrees max. Cover with tinfoil for the first 2 hours, then uncover for the last 1 /2 to 2 hours. Use your meat thermometre that you have had plenty of time to buy to check for done-ness. Take it off the heat when you read about 145-150 and lest rest tented End temp goal is 160, end result looks like a giant ball of bacon all weaved together, golden, crispy and beautiful.
This was enjoyed by my favourite group of people, in my beautiful back yard and topped off with a fire and marshmallow roast. Another perfect MNE Family event.