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.
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