Best Apple Stuffed Pork Shoulder Recipes

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CRANBERRY APPLE STUFFED PORK LOIN



Cranberry Apple Stuffed Pork Loin image

We LOVE this stuffed pork loin full of warm fall flavors like apples and cranberries. Make it for your next holiday gathering!

Provided by Elise Bauer

Categories     Dinner     Make-ahead     Apple     Cranberry     Pork     Pork Roast

Time 1h25m

Yield 8

Number Of Ingredients 10

1 boneless pork loin (about 3 to 4 pounds)
Sea salt and freshly ground pepper
1/2 cup panko or homemade breadcrumbs
1/2 cup chicken stock
1 cup peeled, chopped tart green apples
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted
1/4 cup minced shallots
2 Tbsp pure maple syrup
1 teaspoon minced rosemary

Steps:

  • Preheat the oven: Preheat the oven to 450°F.
  • Pound the butterflied roast to an even thickness: With the pork roast unfolded, cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten to a somewhat even thickness. Remove the plastic wrap. Sprinkle the pork with salt and pepper and set aside.
  • Let the pork rest, then slice and serve: Remove from the oven. Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices to serve. Save the pan drippings! Serve with pan drippings or use the pan drippings to make gravy. See How to Make Gravy .

Nutrition Facts : Calories 545 kcal, Carbohydrate 18 g, Cholesterol 182 mg, Fiber 2 g, Protein 62 g, SaturatedFat 7 g, Sodium 214 mg, Sugar 11 g, Fat 24 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

STUFFED PORK ROAST



Stuffed Pork Roast image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

3/4 pound Italian sausage, chopped
1 cup chopped Baldwin apples
2 tablespoons minced shallots
3/4 cup chopped walnuts, toasted
1 tablespoon chopped parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 (3-pound) boneless pork loin roast
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400 degrees F.
  • Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
  • Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
  • Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
  • Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

APPLE STUFFED PORK SHOULDER



Apple Stuffed Pork Shoulder image

Pork shoulder is a cut of meat much easier on the budget. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Roasting time approximate.

Provided by Molly53

Categories     < 4 Hours

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 12

6 lbs pork shoulder (have butcher remove bones)
salt and pepper, to taste
3 tablespoons prepared mustard
1/4 lb salt pork, diced
1/2 cup diced celery
1/2 cup minced onion
2 cups apples, peeled and diced
1/2 cup sugar
1 cup breadcrumbs
2 tablespoons parsley, minced
1/2 teaspoon salt
1/8 teaspoon pepper

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



Stuffed Pork Shoulder image

Provided by Food Network

Categories     main-dish

Time 2h

Number Of Ingredients 17

1 package cornbread mix (I use Jiffy Cornbread mix, which is 8 1/2 ounces) prepared per directions, cooled and crumbled
2 cups bread crumbs
1 pound country sausage, browned and drained
1/2 cup raisins
1 cup of apple pie filling, cut into small pieces
1 tablespoon sage, add more according to taste
1 tablespoon poultry seasoning, add more according to taste
2 cups of chicken broth
1 (10 1/2-ounce) can cream of mushroom soup
Salt and pepper, to taste
1 pork shoulder, 4 to 5 pounds, deboned and cut butterfly-style
Oil and flour for roasting pan
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon crushed, dried rosemary
Sage, to taste
Cotton twine

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.

APPLE-STUFFED PORK TENDERLOIN



Apple-Stuffed Pork Tenderloin image

My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. -Sandra Harrison of Viera, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 3 servings.

Number Of Ingredients 10

6 tablespoons reduced-sodium chicken broth, divided
2 tablespoons raisins
1/2 cup chopped apple
1 celery rib, chopped
2 tablespoons chopped onion
1 garlic clove, minced
1-1/2 cups fat-free Caesar croutons
2 tablespoons sliced almonds, toasted
1/8 teaspoon pepper
1 pork tenderloin (1 pound)

Steps:

  • In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 336 calories, Fat 7g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 417mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

SAUSAGE AND APPLE STUFFED PORK ROAST



Sausage and Apple Stuffed Pork Roast image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 14

1/2 pound mild Italian sausage (or 2 links, casings removed)
1 yellow onion, chopped
2 stalks celery, chopped
1 tart apple, peeled and diced
Salt and freshly ground pepper
2 cloves garlic, minced
2 pieces white bread
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons butter
One 3-pound boneless pork loin
1 tablespoon vegetable oil
1/2 cup white wine

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
  • In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
  • Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
  • Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
  • Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
  • Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.

APPLE WALNUT STUFFED PORK ROAST



Apple Walnut Stuffed Pork Roast image

An apple-walnut-breadcrumb stuffing is wrapped inside a pork roast, making an easy to cook and serve meal.

Provided by Chris Hatin

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 15

5 tablespoons butter
1 apple - peeled, cored, and chopped
1 small onion, chopped
1 celery stalk, diced
½ cup chopped walnuts
1 cup unsweetened applesauce
1 ½ cups water
5 cups coarse dry breadcrumbs
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Kosher salt and fresh ground pepper to taste
1 (3 pound) boneless rolled pork loin roast

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.
  • Unroll the pork roast, and place in a baking dish. Season with salt and pepper to taste. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
  • Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 551.1 calories, Carbohydrate 56.8 g, Cholesterol 78.8 mg, Fat 22.4 g, Fiber 4.7 g, Protein 30.3 g, SaturatedFat 8 g, Sodium 950.8 mg, Sugar 9.8 g

Pork shoulder is an excellent cut of meat and can be cooked in various ways. One delicious way to cook a pork shoulder is by stuffing it with apples. The sweet flavor of the apples pairs beautifully with the savory taste of the pork, resulting in a heavenly combination.

The Ingredients

For the apple stuffed pork shoulder recipe, you will need a few essential ingredients. These include a boneless pork shoulder, apples, onions, garlic cloves, thyme, sage, salt, and pepper. You may also require chicken broth, white wine, or apple cider vinegar for added flavor.

The Preparation

The first step in preparing an apple-stuffed pork shoulder is to gather all the necessary ingredients. Wash and dry the pork shoulder thoroughly before seasoning it with salt and pepper. Then, cut deep into the pork shoulder to make room for the stuffing. In a bowl, combine diced apples, onions, garlic cloves, fresh thyme, and sage. Mix the ingredients gently and stuff them into the prepared pork shoulder. Use a toothpick or kitchen string to keep the stuffing secure inside the pork shoulder.

The Cooking Process

After stuffing the pork shoulder, it’s time to cook it to perfection. The cooking process involves three basic steps; searing, roasting, and resting. Firstly, start by searing the stuffed pork shoulder in a hot pan with oil, about 2-3 minutes on each side, to create a brown, crispy exterior. Secondly, transfer the pork to a roasting dish, deglaze the pan with white wine, chicken broth, or apple cider vinegar, and pour over the pork. Preheat your oven to 350°F and roast for 2-3 hours, based on the size of the pork shoulder, until the internal temperature reaches 165°F. Rest the pork shoulder for 10-15 mins before carving to allow the juices to settle back into the pork.

Serving Suggestions

Apple-stuffed pork shoulder is a versatile dish that can be served in various ways. It works well as a main course option for dinner parties or as a meal on its own. Some popular serving suggestions include: 1. With roasted vegetables - The sweet and savory flavors of the pork shoulder pair well with roasted veggies like sweet potatoes, carrots, and Brussels sprouts. 2. With mashed potatoes - The creamy texture of mashed potatoes goes well with the juicy pork and provides balance to the dish. 3. With a side salad - A fresh and light salad is an ideal accompaniment to the rich flavors of the pork shoulder.

Conclusion

In conclusion, apple stuffed pork shoulder is a delicious and hearty dish that is sure to impress your guests or family. With a few essential ingredients and some basic cooking skills, you can create a mouthwatering meal that everyone will enjoy. Be sure to experiment with the recipe using your preferred ingredients, and you may discover your new favorite take on this classic dish.

Tips for Making Incredible Apple Stuffed Pork Shoulder Recipes

Apple stuffed pork shoulder recipes are an excellent way to add some fruity, savory flavors to your pork roast. A pork shoulder roast is a cut of meat for serving a large crowd or for meal prep for the week. Learning how to create an incredibly succulent apple stuffed pork shoulder is a talent worth having. These tips and techniques will help you create the best apple stuffed pork shoulder recipe.

1. Choose the Right Cut of Meat

The cut of meat you choose is the foundation of an excellent apple stuffed pork shoulder. For this recipe, you’ll want to choose a boneless pork shoulder that has some marbling, such as the Boston butt. Boneless pork shoulders are easy to work with and can be stuffed with the apple mixture that you create.

2. Take Your Time with the Seasoning

Pork needs to be seasoned thoroughly to create a flavorful dish. A dry rub is an excellent method to season pork. Take your time and work the rub into the meat, ensuring that it gets into all of the nooks and crannies in the pork shoulder. A good dry rub usually includes a blend of salt, black pepper, garlic powder, paprika, and sometimes brown sugar.

3. Create a Delicious Apple Mixture

Apples are the star of the show in apple stuffed pork shoulder recipes. Choose apples that have a slightly tart flavor, like Granny Smith or Honey Crisp. Instead of chopping the apples, create a mixture of sliced apples, onions, garlic, cranberries, and other seasonings that complement the flavor of the pork. When you mix everything together, it creates a delicious stuffing that complements the meat.

4. Properly Tie Up the Pork Shoulder

If you choose a boneless pork shoulder, you need to tie it up correctly to keep the apple mixture inside. Use butcher's twine to tie the pork shoulder tightly, creating a compact roast. Make sure that the twine is secured enough so that the meat doesn’t fall apart when cooking.

5. Cook the Pork Shoulder Low and Slow

Low and slow is the best way to cook pork shoulder. A pork shoulder should be cooked for several hours, ensuring that the meat is tender and juicy. If you have a slow cooker, this is where it comes in handy. Setting the slow cooker to low and leaving the pork shoulder in it for six to eight hours allows the meat to cook to perfection. Alternatively, some people choose to cook pork shoulder in the oven, covered by aluminum foil for the first three hours, before uncovering it during the last hour of cooking.

6. Baste the Pork Shoulder with Pan Juices

The best way to keep your apple stuffed pork shoulder recipe juicy and moist is to baste the pork shoulder with pan juices. As the meat roasts in the oven, it releases flavorful juices. Use a basting brush to brush the juices over the exposed parts of the meat every thirty minutes. This will help infuse the flavors even more, adding to the depth of the flavor profile.

7. Use a Digital Meat Thermometer to Check Doneness

You might think that you’re familiar enough with pork to tell if it's cooked, but using a digital meat thermometer takes subjective judgment out of the equation. Insert the thermometer into the thickest part of the pork shoulder, without letting it touch the stuffing. The internal temperature should read 145°F for cooked pork. This reading tells you that both the meat and the stuffing are cooked through.

8. Let the Pork Rest before Slicing

After you remove the pork shoulder from the oven, let it rest for about 5-10 minutes before cutting into it. This allows the juices to settle into the meat, creating a delicious and tender cut.

9. Choose the Right Side Dishes

Finally, to make your apple stuffed pork shoulder recipe a standout success, pair it with the right sides. Because the recipe is rich in flavor, it’s good to consider simple side dishes that balance the meal. Some of the classic side dishes to complement the dish include roasted sweet potatoes or potatoes, sautéed green beans, a fresh salad or roasted carrots.

Conclusion

In conclusion, making an apple stuffed pork shoulder recipe isn’t difficult if you use the right techniques. The recipe is perfect for serving dinner to a large crowd or for meal prep for the week. When you choose the right cut of meat, create a delicious apple mixture, tie up the pork shoulder correctly, cook it low and slow, and allow the pork to rest before slicing, you’ll end up with a highly flavorful, unforgettable dish. Follow these tips, and your apple stuffed pork shoulder recipe is sure to be a hit with your friends and family.

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