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
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)|
|Total Fat||284 g|
|Saturated Fat||42 g|
|Unsaturated Fat||113 g|
|Dietary Fiber||2 g|