Stuffed Pork Shoulder
Ingredients
- 1 (8 1/2 ounce) package Jiffy cornbread mix, cooked per directions or 8 -12 ounces cooked cornbread
- 2 cups breadcrumbs
- 1 lb country sausage, cooked and drained ⓘ
- 1/2 cup raisins or 1/2 cup currants ⓘ
- 1 cup apple pie filling, cut up the apples ⓘ
- 1 tablespoon sage (to taste) ⓘ
- 1 tablespoon poultry seasoning (or whatever you have on hand) ⓘ
- 2 cups chicken broth ⓘ
- 1 (10 1/2 ounce) can cream of mushroom soup ⓘ
- salt and pepper ⓘ
- 4 -5 lbs pork shoulder ⓘ
- rosemary ⓘ
- olive oil ⓘ
- cotton string ⓘ
Instructions
- I usually cut this recipe in half as there are just two of us.
- Mix cornbread, bread crumbs, add sausage, raisins, apple pie mix.
- Mix well.
- Add seasonings.
- Pour half of the chicken stock and all of the cream of mushroom soup.
- Stir well.
- Add remaining broth until you get the desired moisture consistency.
- Stuffed pork shoulder: Cut roast to butterfly (2 inches down the center lengthwise, then open up the sides to expand).
- Spread with stuffing mix onto the center and to within 1/2 inch of edges.
- Using several lengths of twine, roll the roast back up and tie tightly.
- Place roast in a roasting pan coated with oil and flour.
- Rub roast with olive oil, sprinkle with salt and pepper and dried rosemary.
- Bake at 350°F until 170°F degrees.
- Remove cover and allow roast to brown slightly.
- Cool slightly before slicing.
- Remove string.
- Slice.
- Enjoy!
- I love to serve with apple chunks slow-cooked in the crock pot with 1/2 cup brown sugar, lemon juice and 1/2 cup pecans, dash of cinnamon and nutmeg, plus grated lemon rind. Yum.
Nutrition & Diet Analysis (per serving)
814
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).