Braised Stuffed Pork Shoulder Recipes

BRAISED PORK SHOULDER

Steps:

• Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
• Preheat the oven to 375 degrees F.
• Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
• Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
• Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
• Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
• After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
• Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
• Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
• Slice the pork and serve with onions, fennel and juices.
• Wine Pairing Suggestion: Pinot Grigio

BRAISED PORK SHOULDER

Steps:

• Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 hours) Preheat oven to 325°F.
• Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside.
• Dump excess oil from pan, leaving a coating of oil.
• Add onions to pan and sweat over low heat until translucent.
• Return pork to pan and add remaining ingredients.
• Cover and place in oven, and cook for 2 to 3 hours (internal temperature should be about 140-150°F) or cook on stove top for 2 to 3 hours over low heat.
• Remove pork from pan and let rest 10-15 minutes before slicing.
• Serve with a starch and vegetables.

STUFFED PORK SHOULDER

Steps:

• Mix the crumbled cornbread and the bread crumbs in a large bowl. Add sausage, raisins, and apple pie filling. Mix well. Add seasonings. Pour in half of the chicken broth and the cream of mushroom soup and stir well. Add the remaining broth until you get the moisture consistency desired.
• Lay the shoulder flat. Spoon the stuffing mixture onto the center and spread to within 1/2-inch of sides. Roll the roast from the shortest end. Using several lengths of cotton twine, tie the roast securely and knot the string.
• Place the rolled roast in a roasting pan coated with oil and flour. Rub the meat with the olive oil. Sprinkle with salt and pepper, rosemary and sage. Cover, and bake in a preheated 350 degree oven until meat thermometer reaches 170 degrees, about 1 hour 45 minutes. Remove cover, and allow the roast to brown slightly. Allow roast to cool slightly before slicing.

STUFFED PORK SHOULDER

Steps:

• I usually cut this recipe in half as there are just two of us.
• Mix cornbread, bread crumbs, add sausage, raisins, apple pie mix.
• Mix well.
• Add seasonings.
• Pour half of the chicken stock and all of the cream of mushroom soup.
• Stir well.
• Add remaining broth until you get the desired moisture consistency.
• Stuffed pork shoulder: Cut roast to butterfly (2 inches down the center lengthwise, then open up the sides to expand).
• Spread with stuffing mix onto the center and to within 1/2 inch of edges.
• Using several lengths of twine, roll the roast back up and tie tightly.
• Place roast in a roasting pan coated with oil and flour.
• Rub roast with olive oil, sprinkle with salt and pepper and dried rosemary.
• Bake at 350°F until 170°F degrees.
• Remove cover and allow roast to brown slightly.
• Cool slightly before slicing.
• Remove string.
• Slice.
• Enjoy!
• I love to serve with apple chunks slow-cooked in the crock pot with 1/2 cup brown sugar, lemon juice and 1/2 cup pecans, dash of cinnamon and nutmeg, plus grated lemon rind. Yum.

BRAISED PORK SHOULDER ROAST WITH SWEET 'N SAVORY STUFFING

Steps:

• Combine all the marinade ingredients in a large Ziploc bag and put in the meat. Let it marinate in the refrigerator several hours or overnight, turning it occasionally. Remove from fridge and bring to room temperature before proceeding.
• Remove meat from the marinade and pat it dry with paper towels. Reserve the marinade.
• For the glaze, combine all ingredients in a saucepan and bring to simmering. Cover and reduce heat to low and cook until apples are very soft, about 15 minutes. Strain, reserving liquid.
• Pulse apple mixture in food processor until thick but blended. Set aside.
• For the stuffing:.
• Pound the garlic to a puree with some salt and pepper. Combine the remaining stuffing ingredients, except the fruit puree, until the mixture is the consistency of a paste.
• If the meat does not have a deep enough pocket for the stuffing, cut so that there is a thick top flap (that will be covering stuffing when tied). Smear the herb paste on the inner surface of the meat, leaving a ½ inch border. Then layer the fruit paste on top of the herb paste. Tie up the meat to enclose the stuffing.
• Rub the meat with olive oil and season generously with salt and pepper.
• Place the meat in a large roasting pan and sear it in a pre-heated 425' oven for 30 minutes or until the surface is golden brown.
• Remove the meat to a Dutch oven just large enough to contain it.
• Strain the marinade into the roasting pan and heat, stirring to deglaze the pan juices. While deglazing, heat up beef stock to a boil.
• Pour the heated marinade over the meat and add enough boiling stock to come one-half or two-thirds the way up the side of the meat. Cover the pot and place it in a 325' oven for about 1 ½ hours, basting the meat occasionally. During the last ½ hour, remove the lid, brush on ½ of the glaze and increase the temperature to 375'.
• Transfer meat to a warmed platter and tent with foil to rest for 10 minutes. Strain the liquid from the pot into a small saucepan and simmer, until the sauce is reduced.
• Remove strings from the meat, slice it or cut it into wedges and serve with the sauce. Excellent served with mashed potatoes.