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
- Gather the ingredients.
- 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.
- 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.
- 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.
- Poke holes in the meat with a sharp knife and insert garlic slivers into the pork.
- 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.
- Bake about 2 hours. Remove foil and bake an additional 30 minutes until skin is browned. Center should read at least 170 with a . 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. (See step-by-step instructions with photos.)
Suggested Related Recipes
• Apple Cider Pork Loin Recipe
• Cranberry and Grand Marnier Glazed Pork Tenderloin Recipe
• Crockpot Cranberry Dijon Pork Roast Recipe
• Garlic Ginger Pork Roast Recipe
• Maple Mustard Pork Tenderloin Recipe
• Pepper Jelly Pork Roast
• Roasted Pork Shoulder Recipe
|Nutritional Guidelines (per serving)|