Pork Roast with Apple Stuffing Recipe

Christmas dinner. Roasted pork loin with pork and apple stuffing and roast potatoes
Diana Miller / Getty Images
Prep: 30 mins
Cook: 2 hrs 30 mins
Total: 3 hrs
Servings: 8 to 10 servings
Nutrition Facts (per serving)
2661 Calories
284g Fat
33g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 2661
% Daily Value*
Total Fat 284g 365%
Saturated Fat 42g 210%
Cholesterol 6mg 2%
Sodium 624mg 27%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 8%
Protein 5g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Savory apple stuffing is rolled up in the center of a deboned pork shoulder roast. Pork shoulder roast is a very inexpensive cut. Removing the bone, either by yourself or by your butcher, yields a slab of meat that is easy to stuff and slow-roast. I usually remove the tough skin, leaving a thin layer of fat on the pork. Some cooks like to leave it on. It's up to you. If you would like to serve apple stuffing as a side dish, simply double the ingredients and reserve half to bake in a separate bowl alongside the pork roast.


  • For the Apple Stuffing:
  • 1/2 cup celery (diced)
  • 1/2 cup sweet onion (diced)
  • 2 tablespoons butter (1/4 stick)
  • 1 large apple (Granny Smith, cut into 1/2-inch dice)
  • 1 medium clove garlic (pressed)
  • 1 cup chicken broth
  • 4 cups stuffing mix
  • 1/4 cup apple juice
  • 2 teaspoons fresh sage (minced)
  • 2 teaspoons fresh thyme leaves
  • For the Pork Roast:
  • 1 large clove garlic (cut into slivers)
  • 1 5 to 7-pound pork shoulder roast (deboned, see Note below)​
  • Kosher salt
  • Black pepper (freshly ground)
  • 1 3/4 cups chicken broth
  • 1/2 cup apple juice

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 375 F. Line a large baking pan with heavy-duty foil or have a large, heavy with a lid ready to go.

  3. In a large pot, gently saute celery and sweet onion in butter until onion is translucent. Add and pressed garlic; cook about 1 minute longer, stirring often. Add chicken broth and apple juice. Bring to a boil. Remove from heat. Stir in sage and thyme. Then add stuffing mix, tossing gently to absorb the liquid. Let rest to cool.

  4. Place the deboned pork shoulder roast fat-side up on a cutting board. Sprinkle liberally with kosher salt and freshly ground black pepper. Turn roast over and again sprinkle liberally with salt and pepper. You may need to add a few cuts so that it lies open and flat.

  5. Poke holes in the meat with a sharp knife and insert garlic slivers into the pork.

  6. Pack cooled stuffing on top of the open pork roast. Roll one side to the other, lengthwise, to enclose the stuffing and secure with kitchen twine. Place roast seam-side down in the baking pan or Dutch oven. Pour chicken broth and apple juice around the bottom. Cover with a layer of heavy-duty foil and seal edges to the rim of the pan or cover with a tight-fitting lid.

  7. Bake about 2 hours. Remove foil and bake an additional 30 minutes until skin is browned. Center should read at least 170 with a meat thermometer. Let rest 15 minutes before slicing to serve.​

Note: Some butchers will debone the pork shoulder roast at no extra cost, while others will charge a higher price. It's easy to debone the roast yourself in about 15 minutes.