Best Braised Pork Shoulder Roast With Sweet N Savory Stuffing Recipes

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BRAISED PORK SHOULDER ROAST WITH SWEET 'N SAVORY STUFFING



Braised Pork Shoulder Roast With Sweet 'n Savory Stuffing image

This was an experiment of combining 3 recipes and boy, did it work! Don't let the number of steps deter you, the taste is worth it. A wonderful fall or winter roast.

Provided by country girl kim

Categories     Pork

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 25

4 lbs pork shoulder, boned
2 tablespoons olive oil
2 cups beef stock
1 cup dry white wine
2 tablespoons olive oil
1 teaspoon dried rosemary
2 bay leaves
1 teaspoon dried herbs (can use an herbes de provence blend)
2 garlic cloves, rough chopped
1 cup apple cider
1/3 cup cider vinegar
1 cup dried apple
1/2 cup dried pears
1/3 cup dried cherries
3/4 cup brown sugar
1 tablespoon grated fresh ginger
1/2 teaspoon allspice
1/8 teaspoon cayenne pepper
1/8 teaspoon dried mustard
2 tablespoons chopped parsley
1 teaspoon dried herbs (herbes de provence)
2 garlic cloves
1 egg
1/4 cup breadcrumbs
salt and pepper

Steps:

  • Combine all the marinade ingredients in a large Ziploc bag and put in the meat. Let it marinate in the refrigerator several hours or overnight, turning it occasionally. Remove from fridge and bring to room temperature before proceeding.
  • Remove meat from the marinade and pat it dry with paper towels. Reserve the marinade.
  • For the glaze, combine all ingredients in a saucepan and bring to simmering. Cover and reduce heat to low and cook until apples are very soft, about 15 minutes. Strain, reserving liquid.
  • Pulse apple mixture in food processor until thick but blended. Set aside.
  • For the stuffing:.
  • Pound the garlic to a puree with some salt and pepper. Combine the remaining stuffing ingredients, except the fruit puree, until the mixture is the consistency of a paste.
  • If the meat does not have a deep enough pocket for the stuffing, cut so that there is a thick top flap (that will be covering stuffing when tied). Smear the herb paste on the inner surface of the meat, leaving a ½ inch border. Then layer the fruit paste on top of the herb paste. Tie up the meat to enclose the stuffing.
  • Rub the meat with olive oil and season generously with salt and pepper.
  • Place the meat in a large roasting pan and sear it in a pre-heated 425' oven for 30 minutes or until the surface is golden brown.
  • Remove the meat to a Dutch oven just large enough to contain it.
  • Strain the marinade into the roasting pan and heat, stirring to deglaze the pan juices. While deglazing, heat up beef stock to a boil.
  • Pour the heated marinade over the meat and add enough boiling stock to come one-half or two-thirds the way up the side of the meat. Cover the pot and place it in a 325' oven for about 1 ½ hours, basting the meat occasionally. During the last ½ hour, remove the lid, brush on ½ of the glaze and increase the temperature to 375'.
  • Transfer meat to a warmed platter and tent with foil to rest for 10 minutes. Strain the liquid from the pot into a small saucepan and simmer, until the sauce is reduced.
  • Remove strings from the meat, slice it or cut it into wedges and serve with the sauce. Excellent served with mashed potatoes.

Nutrition Facts : Calories 1571.7, Fat 97.3, SaturatedFat 30.8, Cholesterol 374.9, Sodium 795.4, Carbohydrate 78.5, Fiber 4.2, Sugar 67.2, Protein 82.8

PORK SHOULDER ROAST WITH POTATOES



Pork Shoulder Roast With Potatoes image

A very tender and flavorful dish that is easy to prepare. Make sure you use a pork butt roast or shoulder roast. Pork loin will come out dry and tough using the provided baking times. Citrus ingredients can be lowered for less citrus flavors.

Provided by skwiatk

Categories     Pork

Time 6h

Yield 4-6 serving(s)

Number Of Ingredients 17

2 -3 lbs pork shoulder or 2 -3 lbs pork butt
1 medium onion, sliced thick
4 garlic cloves
1 tablespoon oregano
1 teaspoon cumin
2 teaspoons kosher salt
1 teaspoon black peppercorns
1 tablespoon olive oil
2 tablespoons rosemary
1/2 orange, juice and zest of
1/2 lemon, juice and zest of
2 teaspoons Dijon mustard
1/4 cup white wine
4 large yukon gold potatoes
2 tablespoons butter or 2 tablespoons olive oil
1 teaspoon kosher salt or 1 teaspoon sea salt
1 teaspoon rosemary, chopped

Steps:

  • If your roast has a complete top layer of fat trim off excess amounts and score the top in a checker board pattern.
  • Using a sharp knife make several shallow cuts about 1/2 inch deep on each side of the pork.
  • slice 3 garlic cloves into spears and insert them into half the cuts on the pork.
  • Spread the onion slices on the bottom of a glass roasting pan.
  • Place the remaining marinade ingredients in a food processor and process to make a paste.
  • Rub pork should whth the mixture all over, making sure that it goes into the cuts.
  • Place pork on top of the onion slices.
  • Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
  • Preheat oven to 450 degrees F.
  • cut the potatoes into desired size.
  • Toss in medium mixing bowl with melted butter or olive oil, salt, and rosemary.
  • Lay around pork roast.
  • Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture).
  • Place in oven, make sure the fat side is up.
  • Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
  • Baste with it's own juices every 30 minutes.
  • Check temperature after 1 and 1/2 hours at 325.
  • Cook until internal temperature reaches 150 degree F.
  • Remove from oven and let the roast rest covered for 15 minutes before cutting.
  • Potatoes may be cooked at 400 degrees F while roast is resting to brown up more. (optional).

Nutrition Facts : Calories 790.9, Fat 50.5, SaturatedFat 18.4, Cholesterol 176.3, Sodium 1980.5, Carbohydrate 37.9, Fiber 4.4, Sugar 4.4, Protein 42.9

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Make an irresistible dinner (or three!) with a slow-cooked pork shoulder that has the perfect flavors for a cool evening. Use this recipe to make Open-Faced Porchetta Sandwich with Caramelized Apples or Ribbon Pasta With Pork Ragu and Fresh Sage. Use the pork skin to make Roasted Baby Potatoes with Cracklings and Chives.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 4h50m

Number Of Ingredients 10

6 ounces pancetta, finely chopped
2 medium onions, thinly sliced
1 bone-in pork shoulder (6 to 7 pounds), skin on (if making potatoes), room temperature
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 head garlic, minced
2 teaspoons fennel seeds, toasted and ground
1 teaspoon crushed coriander seeds
2 cups Belgian-style ale
1 cup homemade or store-bought low-sodium chicken stock

Steps:

  • Preheat oven to 300 degrees. Crisp pancetta in a large Dutch oven over medium-low heat, until fat is rendered, about 10 minutes. Transfer to a plate using a slotted spoon.
  • Add onions to Dutch oven. Cook over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to plate using slotted spoon.
  • Season pork with salt and pepper. Add oil to Dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip, and repeat.
  • Add garlic and spices to pot. Cook until fragrant, about 1 minute. Add ale, stock, pancetta, and onions; bring to a simmer. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours. Shred meat (just what you're using) using 2 forks, and drizzle with warm skimmed jus.

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Make and share this Braised Pork Shoulder recipe from Food.com.

Provided by Barb G.

Categories     Pork

Time 5h

Yield 10-12 serving(s)

Number Of Ingredients 12

4 -6 lbs boneless pork shoulder
2 -3 tablespoons olive oil
1 onion, cut in half, then thinly sliced
4 medium tomatoes, seeded and chopped
4 -6 garlic cloves, peeled, and chopped
1/2 teaspoon cumin
2 -4 sprigs fresh oregano
2 whole cloves
2 bay leaves
2 dried chipotle peppers
1/4-1/2 cup water
salt and pepper

Steps:

  • Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 hours) Preheat oven to 325°F.
  • Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside.
  • Dump excess oil from pan, leaving a coating of oil.
  • Add onions to pan and sweat over low heat until translucent.
  • Return pork to pan and add remaining ingredients.
  • Cover and place in oven, and cook for 2 to 3 hours (internal temperature should be about 140-150°F) or cook on stove top for 2 to 3 hours over low heat.
  • Remove pork from pan and let rest 10-15 minutes before slicing.
  • Serve with a starch and vegetables.

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Steps:

  • Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
  • Preheat the oven to 375 degrees F.
  • Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
  • Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
  • Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
  • Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
  • After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
  • Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
  • Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
  • Slice the pork and serve with onions, fennel and juices.
  • Wine Pairing Suggestion: Pinot Grigio

ITALIAN BRAISED PORK SHOULDER



Italian Braised Pork Shoulder image

This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.

Provided by Alison Willette

Categories     World Cuisine Recipes     European     Italian

Time 2h45m

Yield 4

Number Of Ingredients 12

1 (2 pound) boneless pork shoulder roast
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 red onion, diced
1 shallot, chopped
2 large cloves garlic, chopped
1 ½ cups red wine
1 ½ cups beef broth
1 cup tomato puree
2 tablespoons chopped fresh Italian flat-leaf parsley, with stems
1 tablespoon chopped fresh thyme

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Rinse and dry pork roast. Season all sides with salt and pepper.
  • Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
  • Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
  • Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
  • Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g

SUCCULENT BRAISED PORK



Succulent Braised Pork image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 3h55m

Yield 4 servings plus leftovers

Number Of Ingredients 14

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Steps:

  • Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
  • In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

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