Stuffed Roasted Sicilian Pork Shoulder

Jim Frigyes


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.

☆☆☆☆☆ 0 votes
30 Min
1 Hr


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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


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


2 Tbsp
dried basil
2 Tbsp
minced garlic
1 1/2 tsp
red pepper flakes
2 Tbsp
olive oil


kitchen twine, cut into 12 pieces long enough to wrap around the roast

How to Make Stuffed Roasted Sicilian Pork Shoulder


  • 1Saute 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.
  • 2Preheat the oven to 350 degrees F.
  • 3Lay 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.
  • 4Starting 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.
  • 5Place 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.
  • 6Notes:

    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.

Printable Recipe Card

About Stuffed Roasted Sicilian Pork Shoulder

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Italian
Dietary Needs: Low Carb

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