Stuffed Roasted Sicilian Pork Shoulder Recipes

HERB STUFFED PORK SHOULDER

Steps:

• Preheat oven to 450-degrees.
• Combine sage, rosemary, garlic, olive oil, wine and crushed red pepper flakes and purée in a food processor until smooth. Season with salt and pepper and combine.
• Lay the pork flat and massage the herb mixture on the inside and out.
• Roll up the pork like a roulette and tie it with the butcher twine. It does not have to look beautiful, just tie it up so that it stays together
• Place all the vegetables in a large roasting pan or Dutch oven. Toss with olive oil, salt and pepper.
• Place the roast on top of the veggies and put in the oven.
• Roast for 10 minutes then drop the temperature to 375-degrees.
• Continue to cook until internal temperature of the roast reaches 145-degrees.
• Remove and let rest under a foil tent for 15 minutes.
• Snip off twine. Slice and enjoy!!!

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 ROASTED SICILIAN PORK SHOULDER

Steps:

• 1. Saute the garlic & shallots in the 3 tablespoons olive oil until translucent. Add the italian sausage, breaking it up as it cooks. When the sausage is cooked all the way through, add the basil & pine nuts. Mix the ingredients well & set aside.
• 2. Preheat the oven to 350 degrees F.
• 3. Lay the roast on work surface with the inside facing up and spread the sauteed sausage mixture over the meat. Cover with the blanched & shocked spinach, then sprinkle the spinach with the Fontina. Season with salt & pepper *To blanch the spinach submerge in boiling water for 1 minute then take out with slotted spoon & immediately submerge in ice water to shock the spinach & keep the bright green color.
• 4. Starting with one of the long sides, roll up the roast like a jelly roll and tie with the pieces of twine at 2-inch intervals, until it is firmly rolled.
• 5. Place the roast, seam side down, in a roasting pan & sprinkle with 2 tablespoons salt, 2 tablespoons black pepper, the basil, garlic, and red pepper flakes. Drizzle the olive oil over the whole roast. Bake for about 1 hour, or until the pork has formed a crust over the top and the internal temperature is between 160 & 170 degrees F. Let the roast sit for 5 minutes, then cut the twine with a sharp knife or scissors & carve the roast.
• 6. Notes: While letting the roast sit, pour off the fat from the roasting pan & deglaze with 1/4 cup white wine (only wine you would drink) or water or broth. Put the roasting pan over low heat & start scraping up all the browned bits into the wine & cooking juices. Mix 1 teaspoon of cornstarch with 2 tablespoons of water & whisk into the simmering liquid. Taste for seasoning & serve with the pork roast. If you really like the taste of fresh herbs, such as rosemary & thyme, tuck a sprig of one or more under the twine & let the flavor seep into the meat while it cooks.

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.