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Stuffed Pork Shoulder

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  • Jamie Rahm
    Stuffed Pork Shoulder Recipe courtesy Barbara Garett TVFN, Calling All Cooks, Show #CA1B20 Stuffing: 1 package cornbread mix (I use Jiffy Cornbread mix, which
    Message 1 of 1 , Oct 28, 2001
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      Stuffed Pork Shoulder
      Recipe courtesy Barbara Garett
      TVFN, Calling All Cooks, Show #CA1B20

      Stuffing:
      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

      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.

      Stuffed pork shoulder:
      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

      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.

      The recipes for this program, which were provided by contributors and
      guests who may not be professional chefs, have not been tested in the
      Food Network's kitchens. Therefore, the Food Network cannot attest to
      the accuracy of any of the recipes.

      Prep Time: 15 minutes
      Cook Time: 1 hour 45 minutes
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