The stuffed and tied roast can be refrigerated overnight. Bring to room temperature before roasting.
Spicy, earthy Grenache-based reds from France's Rhône Valley work well with hearty pork dishes.
This sounds great - but also doesn't sound (or look) like the pork shoulders available at my local supermarkets. What it looks like is a whole fresh ham or fresh shoulder that has been boned but otherwise left whole. This should be discussed in the recipe - as a regular pork shoulder roast available in my area can be boneless but never, ever has the skin left on, and because of that, would be a bit tricky to butterfly and stuff.Read More