Stuffedporkshoulder Recipes

GARLIC-ROASTED PORK SHOULDER

Steps:

• Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.
• Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.
• Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
• Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.
• Meanwhile, preheat oven to 350°F with rack in middle.
• Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.
• Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.
• Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.

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.

BRAISED, STUFFED PORK SHOULDER

Steps:

• Marinate pork: Mix together the marinade ingredients in a large bowl. Add the pork roast and turn it to coat it all over with the marinade. Marinate for several hours in the refrigerator. Remove from refrigerator 1 to 2 hours before cooking to bring closer to room temp. Remove pork roast from marinade, pat dry. Reserve marinade.
• Make the stuffing: Combine the stuffing ingredients until the mixture has the consistency of a paste.
• Stuff the roast: Open up the pork roast to expose where the bone had been. Smear the stuffing onto this surface. Tie up the pork roast to enclose the stuffing. Rub the pork with olive oil.
• Sear the roast in oven or on stovetop: Either place the pork in a large roasting pan and sear it in a pre-heated 425°F oven for 30 minutes or until the surface is golden brown, OR sear the roast on all sides in a large cast iron frying pan on medium high heat on the stovetop. Transfer the pork to a thick-bottomed pot with a cover just large enough to contain it. (We used a 2 1/2 quart Le Creuset.)
• Deglaze the pan with the strained marinade: Drain off the fat from the roasting pan or searing pan, then strain the marinade into the pan and heat, stirring to deglaze the pan juices.
• Add marinade and stock to pot with pork, cover and cook: Pour the marinade over the pork and add enough stock to come one-half or two-thirds of the way up the side of the meat. Heat on high to bring to a simmer, lower the heat to maintain a bare simmer, cover the pot and simmer for about one and a half hours. OR if you've already heated the oven to sear the roast, bring to a simmer and then put it in a 325°F oven for 1 1/2 hours.
• Remove meat to cutting board, reduce liquids to make a sauce: Transfer the meat to a cutting board. Strain the liquid from the pot into a small saucepan, let settle enough to skim the fat, and simmer until the sauce is reduced by half. Remove the strings from the meat, slice it or cut it into wedges, and serve with the sauce. Excellent served with mashed potatoes . Recipe adapted from The Time Life Good Cook Series, Pork.

PORK ROAST WITH APPLE STUFFING RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Line a large baking pan with heavy-duty foil or have a large, heavy with a lid ready to go.
• In a large pot, gently saute celery and sweet onion in butter until onion is translucent. Add 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 and thyme . Then add stuffing mix, tossing gently to absorb the 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 open pork roast. Roll one side to the other, lengthwise, to enclose the stuffing and secure with kitchen twine. Place roast seam-side down in the baking pan or Dutch oven. Pour chicken broth and apple juice around the bottom. Cover with a layer of heavy-duty foil and seal edges to the rim of the pan or cover with a tight-fitting lid.
• Bake about 2 hours. Remove foil and bake an additional 30 minutes until skin is browned. Center should read at least 170 F with a meat thermometer. Let rest 15 minutes before slicing to serve.​ 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.

STUFFED ROAST PORK

Steps:

• For the filling, either put all the ingredients in a small food processor and blend until well combined - the mixture doesn't have to be completely smooth - or pound with a pestle and mortar. Season with salt and pepper. Lay the pork out, skin-side down, and rub the filling over the meat. Roll it up as tightly as you can and secure at intervals with butcher's string. If you have time, leave the pork in the fridge, uncovered or loosely wrapped in kitchen paper, overnight - or even better, for 2 nights. This gives the flavours time to permeate the meat and allows the skin to dry out. An hour before you are ready to start cooking the pork, remove it from the fridge so it can come up to room temperature. Preheat the oven to 150°C/Fan 130°C/Gas 2. Arrange the potatoes and onion slices on the base of a large roasting tin and season with salt. Pour over the white wine or cider and the stock or water. Make sure the rind of the pork is dry and season it with salt. Place the pork on top of the potatoes and onions. Cover it with foil and put in the oven. Roast for 4 hours until the pork is cooked through. Check with a meat thermometer if you have one - the internal temperature should read 68°C. Turn the oven up to its highest setting and cook for a further half an hour to crisp up the skin. Remove from the oven and transfer the meat and potatoes to separate serving dishes. Leave the meat to rest for half an hour, uncovered, but keep the potatoes warm.

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 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.

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.

PORCHETTA: STUFFED AND ROLLED ITALIAN PORK ROAST

Steps:

• Gather the ingredients.
• Spread out the loin so it's flat and sprinkle with salt and pepper.
• Chop off the top of the fennel bulb and save the fuzzy fronds. Quarter the bulb then slice very thinly. Finely chop the fronds.​
• In a skillet over medium heat, heat the olive oil and add the sliced fennel bulb, onion, garlic, fennel seeds, pepper flakes, and rosemary. Sauté about 8 minutes until lightly browned.
• Add the ground pork to the skillet and cook, stirring often, until it is no longer pink.​ Add the reserved fennel fronds. Taste for salt and pepper and adjust the seasoning as needed. Transfer to a mixing bowl and allow to cool.
• Add the panko, beaten egg, and lemon zest to the cooked pork mixture.​
• Position a rack in the center of the oven and preheat to 350 F. Lay the pork belly, skin-side down, on a work surface. Use a sharp paring knife to score a cross-hatch pattern into the belly. This enables the extra fat to be rendered and allows the skin to crisp.
• Turn the belly over, skin-side up, and pierce small slits all over. Use a meat tenderizer to pound the pork belly all over.
• Lay the flat pork loin on top of the pork belly. Spread the browned ground pork mixture evenly over the pork loin.
• Roll the belly and loin together like a jelly roll. Tie with butcher's twine at intervals to hold it all together.
• Liberally season the porchetta with salt and pepper and set it on a rack in a roasting pan or a rimmed baking sheet.
• Roast for 2 to 2 1/2 hours, or until the internal temperature reaches 145 F on an instant-read thermometer . If the porchetta skin is not yet browned, increase the oven temperature to 500 F and roast 10 more minutes.​
• Let the porchetta rest 20 minutes, then carve into slices and serve.

PORK CHOPS WITH STUFFING

Steps:

• Preheat oven to 400 degrees F. Spray a large baking dish with cooking spray. Place apples and onions in the prepared dish; set aside.
• Season pork chops on all sides with seasoned salt, rosemary and thyme.
• Place seasoned pork chops on top of the apples and onions.
• Prepare stuffing according to package instructions. Spoon stuffing onto each pork chop.
• Spray a sheet of aluminum foil with cooking spray, and then place sprayed-side down to cover the dish.
• Bake, covered, for 25 minutes. Remove cover and return to the oven for 5-10 more minutes, or until pork is cooked through and reaches an internal temperature of 145 degrees F. Garnish with additional fresh herbs, if desired, and serve!