STUFFED PORK SHOULDER

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Stuffed Pork Shoulder image

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

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

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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