SplitRock Vineyard

Preheat oven to 180C. Rinse chicken and pat dry. Work your fingers under the skin of the chicken to loosen. Wash spinach and drain in a colander. Blanch in a pot of boiling water. Drain into a colander and run cold water over to cool down. Squeeze out all the moisture and chop fine . Saute the shallots in the olive oil over medium heat to soften. Add the spinach and the nutmeg and toss to coat. Mix with the ricotta and parmesan cheese. Stuff the mixture under the skin, working it in to evenly distribute.

Preheat oven to 225º F. Place pork shoulder in a large casserole dish. Surround with the garlic and rosemary. Season all over with the salt and pepper. Pour the wine in the bottom of the dish and drizzle with the olive oil. Cover with foil and place in the middle of the oven. Bake for seven hours until pork is tender and almost falling off the bone. Remove from the oven. Tilt the pan and skim off any fat floating on top. Slice and spoon the pan juices over the top.