Braised, Stuffed Pork Shoulder

Name: Braised, Stuffed Pork Shoulder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms pork shoulder roast, boned, untied; 2 Tbsps extra virgin olive oil; 473 milliliters chicken or beef stock, boiling; 237 milliliters dry white wine (like a Sauvignon blanc); 1 teaspoon chopped fresh rosemary; 2 teaspoons mixed dried herbs (can use an herbes de provence, or Italian seasoning blend); 2 garlic cloves, minced; 2 Tbsps chopped parsley; 1 teaspoon mixed dried herbs; 1 serving Salt and pepper; 1 egg; 59 milliliters breadcrumbs

Need a dairy free main course? Braised, Stuffed Pork Shoulder could be a great recipe to try. One serving contains 325 calories, 30g of protein, and 18g of fat. This recipe serves 8. If you have pork shoulder roast, parsley, beef stock, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately approximately 45 minutes. If you like this recipe, take a look at these similar recipes: Braised Pork Shoulder, Braised Pork Shoulder, and Braised Pork Shoulder.

Instructions

Marinate pork:

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Pork

Mix together the marinade ingredients in a large bowl.

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Marinade

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Bowl

Add the pork roast and turn it to coat it all over with the marinade. Marinate for several hours in the refrigerator.

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Pork Roast

Marinade

Remove from refrigerator 1 to 2 hours before cooking to bring closer to room temp.

Remove pork roast from marinade, pat dry. Reserve marinade.

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Pork Roast

Marinade

Make the stuffing:

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Stuffing

Combine the stuffing ingredients until the mixture has the consistency of a paste.

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Stuffing

Stuff the roast: Open up the pork roast to expose where the bone had been. Smear the stuffing onto this surface. Tie up the pork roast to enclose the stuffing. Rub the pork with olive oil.

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Pork Roast

Olive Oil

Stuffing

Bone

Pork

Dry Seasoning Rub

Sear the roast in oven or on stovetop: Either place the pork in a large roasting pan and sear it in a pre-heated 425°F oven for 30 minutes or until the surface is golden brown, OR sear the roast on all sides in a large cast iron frying pan on medium high heat on the stovetop.

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Pork

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Roasting Pan

Oven

Transfer the pork to a thick-bottomed pot with a cover just large enough to contain it. (We used a 2 1/2 quart Le Creuset.)

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Pork

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Pot

Drain off the fat from the roasting pan or searing pan, then strain the marinade into the pan and heat, stirring to deglaze the pan juices.

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Marinade

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Roasting Pan

marinade and stock to pot with pork, cover and cook:

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Marinade

Stock

Pork

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Pot

Pour the marinade over the pork and add enough stock to come one-half or two-thirds of the way up the side of the meat.

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Marinade

Stock

Meat

Pork

Heat on high to bring to a simmer, lower the heat to maintain a bare simmer, cover the pot and simmer for about one and a half hours.

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Pot

OR if you've already heated the oven to sear the roast, bring to a simmer and then put it in a 325°F oven for 1 1/2 hours.

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Oven

meat to cutting board, reduce liquids to make a sauce:

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Sauce

Meat

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Cutting Board

Transfer the meat to a cutting board. Strain the liquid from the pot into a small saucepan, let settle enough to skim the fat, and simmer until the sauce is reduced by half.

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Sauce

Meat

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Cutting Board

Sauce Pan

Pot

Remove the strings from the meat, slice it or cut it into wedges, and serve with the sauce.

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Sauce

Meat

Excellent served with mashed potatoes.

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Potato

Equipment

Ingredients

Servings:

2kilograms

pork shoulder roast, boned, untied 2Tbsps

extra virgin olive oil 473milliliters

chicken or beef stock, boiling 237milliliters

dry white wine (like a Sauvignon blanc)1teaspoon

chopped fresh rosemary 2teaspoons

mixed dried herbs (can use an herbes de provence, or Italian seasoning blend)2

garlic cloves, minced 2Tbsps

chopped parsley 1teaspoon

mixed dried herbs 1serving

Salt and pepper 1

egg 59milliliters

breadcrumbs

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Shoulder. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Alta Vista Classic Malbec with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.