stuffed roasted sicilian pork shoulder

Name: Stuffed Roasted Sicilian Pork Shoulder
Prep time: 30 min
Cook time: 1 h
Yield: 10
Cuisine: Italian
Ingredients: 2 tablespoon(s) minced, garlic; 3 tablespoon(s) chopped, shallots; 3 tablespoon(s) olive oil; 8 ounce(s) bulk italian sausage; 1 cup(s) shredded fresh basil leaves; 1/2 cup(s) pine nuts; ## ROAST; 3 pound(s) boneless pork shoulder, butterflied (have your butcher do this for you); 2 cup(s) spinach, *blanched & shocked; 1 cup(s) shredded, fontina cheese; - salt & pepper to taste; ## TOP OF ROAST; 2 tablespoon(s) dried basil; 2 tablespoon(s) minced garlic; 1 1/2 teaspoon(s) red pepper flakes; 2 tablespoon(s) olive oil; ## SPECIAL EQUIPMENT; - kitchen twine, cut into 12 pieces long enough to wrap around the roast

19 Pinches 1 Photo

Jim Frigyes

Waynesburg, OH

Updated on Mar 7, 2015

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.

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Richly seasoned pork shoulder, slowly roasted with a sausage, fontina, and spinach stuffing.

prep time 30 Min

cook time 1 Hr

method Roast

yield 10 serving(s)

Ingredients

2 tablespoons minced, garlic
3 tablespoons chopped, shallots
3 tablespoons olive oil
8 ounces bulk italian sausage
1 cup shredded fresh basil leaves
1/2 cup pine nuts
ROAST
3 pounds boneless pork shoulder, butterflied (have your butcher do this for you)
2 cups spinach, *blanched & shocked
1 cup shredded, fontina cheese
- salt & pepper to taste
TOP OF ROAST
2 tablespoons dried basil
2 tablespoons minced garlic
1 1/2 teaspoons red pepper flakes
2 tablespoons olive oil
SPECIAL EQUIPMENT
- kitchen twine, cut into 12 pieces long enough to wrap around the roast

How To Make stuffed roasted sicilian pork shoulder

Step 1

Saute 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.

Step 2

Preheat the oven to 350 degrees F.
Step 3

Lay 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.
Step 4

Starting 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.
Step 5

Place 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.
Step 6

Notes: 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.
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