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Braised, Stuffed Pork Shoulder
Braised, Stuffed Pork Shoulder
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Herb and garlic stuffed pork shoulder roast braised in white wine with aromatic herbs.
Ingredients:
  • 4 pounds pork shoulder roast, boned, untied
  • 2 tablespoons extra virgin olive oil
  • 2 cups chicken or beef stock, boiling
  • Marinade:
  • 1 cup dry white wine (like a Sauvignon blanc)
  • 1 teaspoon chopped fresh rosemary
  • 2 teaspoons mixed dried herbs (can use an herbes de provence, or Italian seasoning blend)
  • 2 garlic cloves, minced
  • Herb-stuffing:
  • 2 tablespoons chopped parsley
  • 1 teaspoon mixed dried herbs
  • 2 garlic cloves, minced
  • Salt and pepper
  • 1 egg
  • 1/4 cup breadcrumbs
Instructions:
  • Prepare the pork marinade by combining all the ingredients in a large bowl. Coat the pork roast evenly with the marinade and refrigerate for several hours. Prior to cooking, allow the pork to sit at room temperature for 1 to 2 hours. Take the pork out of the marinade, pat it dry, and set the marinade aside for later use.
  • Create a delectable stuffing by blending the stuffing ingredients together until smooth and paste-like in texture.
  • Prepare the roast by opening it up to reveal the bone cavity. Spread the stuffing over the exposed surface, then tie up the roast to keep the stuffing secure. Finish by massaging the pork with olive oil.
  • Option 1: Place the pork in a large roasting pan and sear in a preheated 425°F oven for about 30 minutes until golden brown. Option 2: Sear the pork on all sides in a large cast iron frying pan over medium-high heat on the stovetop. Then transfer the pork to a snugly fitting, lidded pot, like a 2 1/2 quart Le Creuset.
  • Pour off the fat from the pan, then add the strained marinade to deglaze the pan, stirring until the juices are incorporated.
  • Pour the flavor-packed marinade over the pork in a pot, then add enough stock to come halfway up the meat. Heat on high until simmering, then lower heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours either on the stovetop or in a preheated 325°F oven.
  • Transfer the meat to a cutting board and set aside. Strain the liquid from the pot into a saucepan, skim off any fat, and simmer until the sauce is reduced by half. Remove any strings from the meat, slice or cut it into wedges, and serve with the reduced sauce. Enjoy with a side of mashed potatoes. Recipe adapted from The Time Life Good Cook Series, Pork.

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