2kg boneless pork loin roast
200g pkt dried apricots, chopped
2 tbs olive oil
1 brown onion, finely chopped
200g streaky bacon, chopped
1 loaf sourdough bread, crust removed, crumbed
1 apple, finely diced
⅓ cup chopped flat-leaf parsley
If your pork loin is not scored, score using a sharp knife, score skin at 1cm intervals. Place pork skin-side up on a rack in the sink. Pour over boiling water. Drain then pat dry with paper towel and lay skin-side up in a roasting pan. Chill uncovered overnight. (This will dry out the skin for perfect crackling.)
Place apricots in a bowl and cover with boiling water. Leave for 15 minutes to soften. Meanwhile, heat half the oil in a frying pan over medium heat. Add onion and bacon, and cook for 8 minutes or until onion is softened. Cool completely. Process bread in a food processor to form crumbs. Transfer to a bowl and stir in apricots, onion mixture, apple and parsley. Season with salt and pepper, and stir to combine.
Light your Dizzy Lamb Spit Roaster and wait for charcoal to light up.
Lay pork, skin-side down, on a chopping board. Spoon filling down the centre of the pork, then roll firmly and tie securely with kitchen twine.
Rub skin with oil and sprinkle generously with salt. Place pork onto skewer and secure.
Spit Roast for approx. 2hrs (allow 45 minutes per kilo) or until cooked through. As skin starts to become jelly like, lower the pork so it gets close to the charcoal heat to begin the crackling process, do this as many times as required to bubble the skin. Once cooked through remove and transfer pork to a large plate to serve.