Stuffed Shoulder of Pork
|Boneless pork picnic shoulder arm roast||4 Pound, with the rind left on and scored at regular intervals|
|Dark rum||3⁄4 Cup (12 tbs)|
|Dry bread crumbs||2 1⁄2 Cup (40 tbs)|
|Milk||1 Cup (16 tbs)|
|Finely cut chives||1 Tablespoon (Fresh)|
|Hot chili||1⁄2 Small, stemmed, seeded and finely chopped (Fresh)|
|Bay leaf||1 , finely crushed|
|Chopped fresh parsley||1 Tablespoon|
|Garlic cloves||2 Large, chopped|
|Peppercorns/Allspice berries||6 , finely crushed (Melegueta Variety)|
|Chicken stock||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
Pour 1/2 cup [125 ml.] of the rum over the meat and let it stand while the stuffing is being prepared.
Soak the bread crumbs in the milk, then squeeze them dry.
Mix the crumbs with the sage, thyme, chives, chili, bay leaf, parsley, garlic, a little salt and pepper, and the crushed melegueta peppercorns or allspice berries.
Drain the rum from the meat and pour it over the stuffing, mixing lightly.
Stuff the shoulder and sew it up.
Place on a rack in a roasting pan and roast in a preheated 325° F. [170° C] oven for two hours and 45 minutes.
Remove the meat to a warmed serving platter and set it aside to rest.
Pour off the fat from the pan, add the remaining rum to the juices in the pan and deglaze it, stirring and scraping up all of the brown bits.
Pour in the chicken stock and simmer until the sauce is reduced to about 1 cup [1/4 liter].
Serve the sauce in a sauceboat separately.
The skin of the shoulder should be crisp and crunchy.