More or less 3 kg piece of pork shoulder butterflied.
Brim overnight in 5 percent salt and brown sugar if desired.
If necessary, flatten with a meat cleaver.
Score skin.
Ensure skin is dry.
Rub with a little salt flake.
For the stuffing pulse some of the following in the food processor:
1 medium onion.
¼ to ½ dozen slices pancetta or one or two chorizos.
The leaves of ½ bunch oregano.
The leaves of two sprigs fresh rosemary.
The leaves of two sprigs of thyme.
The leave of ½ bunch flat-leaf parsley.
1 or 2 tablespoon toasted fennel seeds.
¼ dozen cloves garlic.
1 dozen anchovies.
1 dozen sage leaves.
1 tablespoon truffle paste.
¼ dozen preferably fresh bay leaves.
1 teaspoon cloves.
1 teaspoon salt.
½ teaspoon black pepper.
¼ dozen splashes xo sauce.
Roll and tie.
Roast at 130 c for 2 to 3 hours or barbecue in the charcoal webber with its lid on.
Increase heat and roast for a further 20 minutes or until the skin crackles.
