Stuffed Pork Shoulder

Name: 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

14 ingredients

19 steps

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

Directions

1

I usually cut this recipe in half as there are just two of us.
2

Mix cornbread, bread crumbs, add sausage, raisins, apple pie mix.
3

Mix well.
4

Add seasonings.
5

Pour half of the chicken stock and all of the cream of mushroom soup.
6

Stir well.
7

Add remaining broth until you get the desired moisture consistency.
8

Stuffed pork shoulder: Cut roast to butterfly (2 inches down the center lengthwise, then open up the sides to expand).
9

Spread with stuffing mix onto the center and to within 1/2 inch of edges.
10

Using several lengths of twine, roll the roast back up and tie tightly.
11

Place roast in a roasting pan coated with oil and flour.
12

Rub roast with olive oil, sprinkle with salt and pepper and dried rosemary.
13

Bake at 350°F until 170°F degrees.
14

Remove cover and allow roast to brown slightly.
15

Cool slightly before slicing.
16

Remove string.
17

Slice.
18

Enjoy!
19

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.