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Cook1 hr 30 mins
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.
- 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
- 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.