STUFFED PORK SHOULDER
Make and share this Stuffed Pork Shoulder recipe from Food.com.
Provided by Jan Marie
Categories One Dish Meal
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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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