Stuffed Pork Shoulder
"This is excellent comfort food. Your house will smell great and your taste buds will thank you."
- Ready In:
- 2hrs 5mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 (8 1/2 ounce) package Jiffy cornbread mix, cooked per directions or 8 -12 ounces cooked cornbread
- 2 cups breadcrumbs
- 1 lb country sausage, cooked and drained
- 1⁄2 cup raisins or 1/2 cup currants
- 1 cup apple pie filling, cut up the apples
- 1 tablespoon sage (to taste)
- 1 tablespoon poultry seasoning (or whatever you have on hand)
- 2 cups chicken broth
- 1 (10 1/2 ounce) can cream of mushroom soup
- salt and pepper
- 4 -5 lbs pork shoulder
- rosemary
- olive oil
- cotton string
directions
- 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.
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Reviews
-
What a great recipe for pork. The dressing is a perfect compliment to the pork, adding just the right amount of sweetness. The pork came out tender and moist too. This will make a repeat performance at this household, for sure. Thanks for sharing, Jan Marie. -
This was the recipe I was looking for. I used a pork tenderloin, made a feeble attempt to butterfly it, that probably could have been better, but the stuffing kinda hung out the top. I used Stove top for pork, made as directed and omitted the sage and poultry seasoning. I added 1/4 cup chopped jalapeno. It was a HUGE HIT for Monday Night football. I served with a simple potatoes au gratin and steamed broccoli. Thanks for sharing Jan.
RECIPE SUBMITTED BY
Jan Marie
United States
I am a retired healthcare executive. My career was in Seattle and we are now on the other side of the state enjoying the four seasons. We do miss Seattle and the more moderate climate, but we don't miss the traffic and cost of living. Of course, our 5 feet of snow last winter made us (momentarily) quesiton our decision to move.
I love collecting recipies and cooking "comfort food" on these cold winter days.
I've been a zaar member since it started. I miss Troy and Gay, but love the site and the friends I have made on zaar.
