STUFFED ROASTED SICILIAN PORK SHOULDER

Stuffed Roasted Sicilian Pork Shoulder image

Think you will really like this one. Pretty versatile - you can stuff with different items if you like. If you don't like spinach - leave it out - replace with prosciutto. Possibilities are endless.

Provided by Jim Frigyes

Categories Pork

Time 1h30m

Number Of Ingredients 18

Ingredients

2 Tbsp minced, garlic
3 Tbsp chopped, shallots
3 Tbsp olive oil
8 oz bulk italian sausage
1 c shredded fresh basil leaves
1/2 c pine nuts
ROAST
3 lb boneless pork shoulder, butterflied (have your butcher do this for you)
2 c spinach, *blanched & shocked
1 c shredded, fontina cheese
salt & pepper to taste
TOP OF ROAST
2 Tbsp dried basil
2 Tbsp minced garlic
1 1/2 tsp red pepper flakes
2 Tbsp olive oil
SPECIAL EQUIPMENT
kitchen twine, cut into 12 pieces long enough to wrap around the roast

Steps:

1. Saute the garlic & shallots in the 3 tablespoons olive oil until translucent. Add the italian sausage, breaking it up as it cooks. When the sausage is cooked all the way through, add the basil & pine nuts. Mix the ingredients well & set aside.
2. Preheat the oven to 350 degrees F.
3. Lay the roast on work surface with the inside facing up and spread the sauteed sausage mixture over the meat. Cover with the blanched & shocked spinach, then sprinkle the spinach with the Fontina. Season with salt & pepper *To blanch the spinach submerge in boiling water for 1 minute then take out with slotted spoon & immediately submerge in ice water to shock the spinach & keep the bright green color.
4. Starting with one of the long sides, roll up the roast like a jelly roll and tie with the pieces of twine at 2-inch intervals, until it is firmly rolled.
5. Place the roast, seam side down, in a roasting pan & sprinkle with 2 tablespoons salt, 2 tablespoons black pepper, the basil, garlic, and red pepper flakes. Drizzle the olive oil over the whole roast. Bake for about 1 hour, or until the pork has formed a crust over the top and the internal temperature is between 160 & 170 degrees F. Let the roast sit for 5 minutes, then cut the twine with a sharp knife or scissors & carve the roast.
6. Notes: While letting the roast sit, pour off the fat from the roasting pan & deglaze with 1/4 cup white wine (only wine you would drink) or water or broth. Put the roasting pan over low heat & start scraping up all the browned bits into the wine & cooking juices. Mix 1 teaspoon of cornstarch with 2 tablespoons of water & whisk into the simmering liquid. Taste for seasoning & serve with the pork roast. If you really like the taste of fresh herbs, such as rosemary & thyme, tuck a sprig of one or more under the twine & let the flavor seep into the meat while it cooks.