Stuffed Pork Shoulder With Onions

• 3 None red onions, 1 roughly chopped, 2 halved skin-on
• 1 cup stale breadcrumbs
• 2 slices bacon, roughly chopped
• 1 1/2 tbsp butter
• 2 tbsp fresh sage leaves, finely sliced
• 3 3/4 lb boneless pork shoulder, fat scored at 1/4 inch intervals
• 3 tbsp olive oil
• 2 None Spanish onions, halved, skin-on
• None None quince paste or cranberry jelly, to serve

1. Preheat oven to 425u0b0F.
2. In a food processor, combine chopped red onion, breadcrumbs and bacon. Process until chopped.
3. Melt butter in a large frying pan over medium heat. Saute bacon mixture for 6-8 mins, until golden brown. Add sage and cook for 1 min. Season and let cool.
4. Open pork out flat and spread stuffing mix down center. Roll up to enclose filling and tie with twine at 3/4 inch intervals to secure.
5. Place in a medium baking dish, seam side down and rub with 2 tbsp oil. Season. Arrange remaining onions around pork and drizzle with remaining oil. Season to taste. Bake for 30 mins. Reduce heat to 350u0b0F and bake for 1 hour 10 mins, until cooked to your liking. Let pork rest, covered, for 15 mins then slice.
6. Squeeze onions from skins. Serve pork with onions and quince paste.

red onions, breadcrumbs, bacon, butter, sage, pork shoulder, olive oil, spanish onions, quince paste

Taken from recipes-plus.com/api/v2.0/recipes/33780 (may not work)