Pecan and Pork

Stuffed Roast Pork

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A Roast Stuffed Pork Recipe done in the crock pot. What could be nicer?. Serve with some gravy, apple sauce and baked vegies - Yum!

Neil gave this one the thumbs up, my sister thought it was one of the best she had tried and I thought it was fair.

But we all agreed it was delicious as a cold cut - one of the best.

The recipe asks for pecans (one of my favorite nuts), though you could substitue another type if you prefer.

Either buy a boned leg or have the butcher do it for you. The one we bought was already rolled and tied up, so we just cut the string carefully, stuffed it and then reused the string.


Pecan Stuffed Roast Pork

4½ lb (2kg) pork leg - bone removed
3½ oz (100g) pecan nuts - roughly chopped
1½ cups breadcrumbs
1 tbsp chives
1½ tsp sage, ground
  salt and pepper
1 Combine in a bowl, all the ingredients except the pork.
2 Place this stuffing in the middle of the pork leg and roll up.
3 Secure with butchers twine or suitable cooking string.
4 Put in the Crock Pot and cook for 6 to 7 hours on low or 3 to 3½ hours on high.
Cook with rind on, it will help maintain moisture.
Use what ever size piece of pork will fit in you crock pot and feed the family.
Remove rind before slicing.
Fantastic as a cold cut.

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