Stuffed Pork Shoulder

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“This is excellent comfort food. Your house will smell great and your taste buds will thank you.”
2hrs 5mins

Ingredients Nutrition

  • 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
  • 12 cup raisins or 12 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


  1. I usually cut this recipe in half as there are just two of us.
  2. Mix cornbread, bread crumbs, add sausage, raisins, apple pie mix.
  3. Mix well.
  4. Add seasonings.
  5. Pour half of the chicken stock and all of the cream of mushroom soup.
  6. Stir well.
  7. Add remaining broth until you get the desired moisture consistency.
  8. Stuffed pork shoulder: Cut roast to butterfly (2 inches down the center lengthwise, then open up the sides to expand).
  9. Spread with stuffing mix onto the center and to within 1/2 inch of edges.
  10. Using several lengths of twine, roll the roast back up and tie tightly.
  11. Place roast in a roasting pan coated with oil and flour.
  12. Rub roast with olive oil, sprinkle with salt and pepper and dried rosemary.
  13. Bake at 350°F until 170°F degrees.
  14. Remove cover and allow roast to brown slightly.
  15. Cool slightly before slicing.
  16. Remove string.
  17. Slice.
  18. Enjoy!
  19. 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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