stuffed roasted sicilian pork shoulder

Jfrigyes avatar
By Jim Frigyes
from Waynesburg, OH

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.

serves 10
prep time 30 Min
cook time 1 Hr
method Roast

Ingredients For stuffed roasted sicilian pork shoulder

  • 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

  • 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.
  • 2
    Preheat the oven to 350 degrees F.
  • 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.
  • 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.
  • 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.
  • 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.