Stuffed Pork Shoulder Recipes

STUFFED PORK SHOULDER "A LO CAJA CHINA"

Steps:

• Remove bone and flatten meat so that it may be rolled. If the pork shoulder is very fatty, a small amount may be removed. Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper. Preheat oven to 325 degrees F.
• Line meat with ham slices, bacon slices, prunes and guava shells. Roll meat carefully to keep the filling inside the roll. Tie firmly with a butcher twine. Cover with brown sugar and 1/2 bottle of Malta and cook for 1 hour in the preheated oven. At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until the pork reaches a temperature of 180 degrees F on an instant-read thermometer. Allow to cool and cut into fine slices. Pour the drippings over the meat after slicing the meat. Serve with the Fried Green Plantains, White Rice, and Black Beans.
• Preheat oil in a fryer or Dutch oven to 365 degrees F. Peel the plantains and cut into 1-inch pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes. Drain again and sprinkle with salt and garlic mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.
• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Inactive Prep Time: 30 minutes
• Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer.
• Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.
• Yield: 20 servings
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.
• Yield: about 20 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 15 minutes
• Inactive Prep Time: 12 hours

SLOW-COOKER STUFFED PORK ROAST

Steps:

• To cut pork roast so that it can be filled and rolled, cut horizontally down length of pork about 1/2 inch from top of pork to within 3/4 inch of opposite side; open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
• Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and mushrooms in oil, stirring frequently, until liquid has evaporated. Stir in spinach, bread crumbs and cheese.
• Spread mushroom mixture on inside surfaces of pork. Roll up pork; tie with kitchen twine. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle with salt.
• Cover and cook on low heat setting 6 to 7 hours or until pork is tender.

STUFFED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and 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.

APPLE STUFFED PORK SHOULDER

Steps:

• For the stuffing: Cook salt pork until crisp.
• Remove from pan and cook celery and onion in fat until vegetables are tender.
• Add apples and sugar; cover pan and cook until apples are tender.
• Combine bread crumbs, parsley, seasonings and salt pork; mix well.
• Add cooked apple mixture and mix thoroughly.
• Fill cavity in pork roast with apple stuffing; fasten opening with poultry pins or skewers.
• Place in a roasting pan, season with salt and pepper and roast at 350F until an internal temperature reaches 185F on a thermometer (allow 30 to 35 minutes per pound, adding weight of dressing to calculations).
• When roast is half done, spread with mustard and finish roasting.

STUFFED PEPPER RICE BAKE

Steps:

• Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
• Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
• Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.