1. Melt butter in a pan and saute onion and celery until soft. Remove from heat. Stir through remaining ingredients. Taste for seasoning.

2.Place stuffing in center of boned shoulder. Roll up and secure firmly at 5 cm intervals with twine.

3.Score and spray rind with oil and sprinkle with salt. Rub well into the rind.

4.Place on a roasting rack in a roasting dish. roast for 20-30 minutes at 220°C until rind starts to crisp. Lower heat to 180°C and allow 50-60 minutes cooking time per kilo. Meat is cooked when juices run clear when pierced with a skewer or when internal temperature is 74-76°C

5.Allow to stand 10-15 minutes before carving. Remove rind, cut into pieces and serve seperately. Serve with a papaya and red onion salsa and a mango chutney.

Pork Cooking Time: 50-60 Mins per kg
Preperation Time: 15 Minutes