Recipe by Jan Marie
This is excellent comfort food. Your house will smell great and your taste buds will thank you.
Top Review by Merlot
What a great recipe for pork. The dressing is a perfect compliment to the pork, adding just the right amount of sweetness. The pork came out tender and moist too. This will make a repeat performance at this household, for sure. Thanks for sharing, Jan Marie.
- 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
- olive oil
- cotton string
Directions See How It's Made
- 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.
- 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.