Best 4 Stuffed Pork Shoulder Recipes

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**A Culinary Journey: Embark on a Flavorful Expedition with Stuffed Pork Shoulder Recipes**

Prepare to tantalize your taste buds with an extraordinary culinary odyssey, as we venture into the realm of stuffed pork shoulder recipes. This delectable dish promises an explosion of flavors and textures, showcasing the versatility of pork and the creativity of culinary artistry. From classic comfort food to innovative gourmet creations, our collection of recipes will guide you through a symphony of tastes and techniques.

Whether you prefer the comforting embrace of traditional stuffing or seek adventure with exotic flavors, our recipes cater to every palate. Discover the timeless charm of herb-infused breadcrumb stuffing, a classic combination that elevates the pork's natural richness. Experiment with tangy fruit fillings, such as apples or pears, for a sweet and savory harmony. Embark on a culinary adventure with aromatic spices and exotic ingredients, infusing your stuffed pork shoulder with global influences.

Each recipe unfolds a unique narrative, inviting you to explore a world of culinary possibilities. Indulge in the simplicity of a roasted pork shoulder stuffed with aromatic vegetables, a dish that showcases the essence of comfort food. Elevate your meal with an elegant crown roast, where succulent pork is artfully presented, crowned with a savory stuffing. Embrace the rustic charm of a slow-cooker stuffed pork shoulder, a culinary symphony that unfolds over time, filling your home with mouthwatering aromas.

Our collection encompasses recipes for every occasion and skill level. Whether you're a seasoned chef seeking a culinary challenge or a home cook yearning for a taste of excellence, our recipes will guide you towards culinary triumph. Prepare to embark on a journey of gastronomic delight, where each bite of stuffed pork shoulder tells a tale of flavor and finesse.

Here are our top 4 tried and tested recipes!

STUFFED PORK SHOULDER



Stuffed Pork Shoulder image

Provided by Food Network

Categories     main-dish

Time 2h

Number Of Ingredients 17

1 package cornbread mix (I use Jiffy Cornbread mix, which is 8 1/2 ounces) prepared per directions, cooled and crumbled
2 cups bread crumbs
1 pound country sausage, browned and drained
1/2 cup raisins
1 cup of apple pie filling, cut into small pieces
1 tablespoon sage, add more according to taste
1 tablespoon poultry seasoning, add more according to taste
2 cups of chicken broth
1 (10 1/2-ounce) can cream of mushroom soup
Salt and pepper, to taste
1 pork shoulder, 4 to 5 pounds, deboned and cut butterfly-style
Oil and flour for roasting pan
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon crushed, dried rosemary
Sage, to taste
Cotton twine

Steps:

  • Mix the crumbled cornbread and the bread crumbs in a large bowl. Add sausage, raisins, and apple pie filling. Mix well. Add seasonings. Pour in half of the chicken broth and the cream of mushroom soup and stir well. Add the remaining broth until you get the moisture consistency desired.
  • Lay the shoulder flat. Spoon the stuffing mixture onto the center and spread to within 1/2-inch of sides. Roll the roast from the shortest end. Using several lengths of cotton twine, tie the roast securely and knot the string.
  • Place the rolled roast in a roasting pan coated with oil and flour. Rub the meat with the olive oil. Sprinkle with salt and pepper, rosemary and sage. Cover, and bake in a preheated 350 degree oven until meat thermometer reaches 170 degrees, about 1 hour 45 minutes. Remove cover, and allow the roast to brown slightly. Allow roast to cool slightly before slicing.

STUFFED PORK SHOULDER



Stuffed Pork Shoulder image

Make and share this Stuffed Pork Shoulder recipe from Food.com.

Provided by Jan Marie

Categories     One Dish Meal

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

APPLE STUFFED PORK SHOULDER



Apple Stuffed Pork Shoulder image

Pork shoulder is a cut of meat much easier on the budget. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Roasting time approximate.

Provided by Molly53

Categories     < 4 Hours

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 12

6 lbs pork shoulder (have butcher remove bones)
salt and pepper, to taste
3 tablespoons prepared mustard
1/4 lb salt pork, diced
1/2 cup diced celery
1/2 cup minced onion
2 cups apples, peeled and diced
1/2 cup sugar
1 cup breadcrumbs
2 tablespoons parsley, minced
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • For the stuffing: Cook salt pork until crisp.
  • Remove from pan and cook celery and onion in fat until vegetables are tender.
  • Add apples and sugar; cover pan and cook until apples are tender.
  • Combine bread crumbs, parsley, seasonings and salt pork; mix well.
  • Add cooked apple mixture and mix thoroughly.
  • Fill cavity in pork roast with apple stuffing; fasten opening with poultry pins or skewers.
  • Place in a roasting pan, season with salt and pepper and roast at 350F until an internal temperature reaches 185F on a thermometer (allow 30 to 35 minutes per pound, adding weight of dressing to calculations).
  • When roast is half done, spread with mustard and finish roasting.

STUFFED PORK SHOULDER "A LO CAJA CHINA"



Stuffed Pork Shoulder

Provided by Food Network

Categories     main-dish

Time 14h45m

Yield 8 to 10 servings

Number Of Ingredients 40

1 (8-pound) pork shoulder, bone-in
2 sour oranges, juiced
4 cloves garlic, chopped
6 bay leaves
2 tablespoons salt
2 tablespoons pepper
1/2 pound ham, thinly sliced
8 slices bacon
1 cup prunes
1 cup guava shells
2 cups brown sugar
1 bottle Malta, divided
Fried Green Plantains, recipe follows
White Rice, recipe follows
Black Beans, recipe follows
Oil, for frying
4 ripe plantains, peeled
Salt
1 recipe Garlic Mojo, recipe follows
8 garlic cloves
1 teaspoon salt
1/2 cup sour orange juice or 1/4 cup sweet orange juice plus 1/8 cup fresh lime or lemon juice
9 tablespoons oil
6 cloves garlic, chopped
9 cups water
3 tablespoons salt
3 pounds rice, washed
2 pounds black beans
20 cups water
1 cup plus 4 tablespoons olive oil, divided
1 large onion, chopped
8 garlic cloves, mashed or chopped
1 green bell pepper, chopped
8 teaspoons salt
1 teaspoon pepper, optional
1 teaspoon dried oregano
2 bay leaves
4 tablespoons sugar
1 cup dry red wine
4 tablespoons vinegar

Steps:

  • Remove bone and flatten meat so that it may be rolled. If the pork shoulder is very fatty, a small amount may be removed. Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper. Preheat oven to 325 degrees F.
  • Line meat with ham slices, bacon slices, prunes and guava shells. Roll meat carefully to keep the filling inside the roll. Tie firmly with a butcher twine. Cover with brown sugar and 1/2 bottle of Malta and cook for 1 hour in the preheated oven. At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until the pork reaches a temperature of 180 degrees F on an instant-read thermometer. Allow to cool and cut into fine slices. Pour the drippings over the meat after slicing the meat. Serve with the Fried Green Plantains, White Rice, and Black Beans.
  • Preheat oil in a fryer or Dutch oven to 365 degrees F. Peel the plantains and cut into 1-inch pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes. Drain again and sprinkle with salt and garlic mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.
  • Yield: 8 servings
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Inactive Prep Time: 30 minutes
  • Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer.
  • Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.
  • Yield: 20 servings
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.
  • Yield: about 20 servings
  • Prep Time: 25 minutes
  • Cook Time: 2 hours 15 minutes
  • Inactive Prep Time: 12 hours

Tips:

  • Choose a pork shoulder that is at least 8 pounds. This will ensure that you have enough meat to feed your guests.
  • Season the pork shoulder generously with salt, pepper, and garlic powder. This will help to enhance the flavor of the meat.
  • Use a variety of stuffing ingredients. This will add flavor and texture to the pork shoulder.
  • Cook the pork shoulder slowly and low. This will help to tenderize the meat and make it fall apart easily.
  • Let the pork shoulder rest for at least 30 minutes before carving. This will help to keep the juices in the meat.

Conclusion:

Stuffed pork shoulder is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can make sure that your pork shoulder turns out perfectly every time.

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