Stuffed Pork Shoulder

Recipe by Jan Marie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    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)
  • 1
    (10 1/2 ounce) can cream of mushroom soup
  • salt and pepper
  • 4 -5
    lbs pork shoulder
  • cotton string
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DIRECTIONS

  • 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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