Pork Shoulder Roast with Apple Stuffing Recipe
Savory apple stuffing is rolled up in the center of a deboned pork shoulder roast. Pork shoulder roast is a very inexpensive cut. Removing the bone, either by yourself or your butcher, yields a slab of meat that is easy to stuff and slow-roast. Prep Time: 20 minutes Cook Time: 2 hours Total Time: 2 hours, 20 minutesPT2H20M Ingredients: . 1 cup diced celery . 1 cup diced sweet onion . 1/4 cup butter (1/2 stick) . 1 large Granny Smith apple, cut into 1/2-inch dice . 1 large clove garlic, pressed . 1-1/2 cups chicken broth . 4 cups herbed stuffing mix . 1/4 cup apple juice . 1 Tbsp fresh minced sage . 1 large clove garlic, cut into slivers . 1 (about 7 pounds) pork shoulder roast, deboned (see Note) . Kosher salt and freshly ground black pepper . 1-3/4 cups chicken broth . 1/2 cup apple juice Preparation: Line a large baking pan with heavy duty foil. Preheat oven to 350 F. In a large pot, gently saute celery and sweet onion in butter until onion is translucent. Add apples and pressed garlic ; cook about 1 minute longer, stirring often. Add chicken broth and apple juice. Bring to a boil. Remove from heat. Stir in sage. Then add stuffing mix, stirring to absorb liquid. Let rest to cool. Place the deboned pork shoulder roast fat-side up on a cutting board. Sprinkle liberally with kosher salt and freshly ground black pepper. Turn roast over and again sprinkle liberally with salt and pepper. You may need to add a few cuts so that it lies open and flat. Poke holes in the meat with a sharp knife and insert garlic slivers into the pork. Pack cooled stuffing on top of the pork roast. Roll both ends to the center to enclose the stuffing and tie with kitchen twine. Place roast skin-side up in baking pan. Pour in chicken broth and apple juice. Cover with a layer of heavy-duty foil and seal edges to the rim of the pan. Bake about 2 hours. Remove foil and bake an additional 30 minutes until skin is browned. Note: Some butchers will debone the pork shoulder roast at no extra cost, while others will charge a higher price. It's easy to debone the roast yourself in about 15 minutes. (See step-by-step instructions with photos.) Yield: 8 to 10 servings. Enjoy. From Helen. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
