Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours
Yield: 8 to 10 servings
- Apple Stuffing:
- 1/2 cup diced celery
- 1/2 cup diced sweet onion
- 2 Tablespoons butter (1/4 stick)
- 1 large Granny Smith apple, cut into 1/2-inch dice
- 1 medium clove garlic, pressed
- 1 cup chicken broth
- 1/4 cup apple juice
- 2 teaspoons fresh minced sage
- 2 teaspoons fresh thyme leaves
- 2 cups herbed stuffing mix
- Pork Roast:
- 1 large clove garlic, cut into slivers
- 1 (5 to 7 pounds) pork shoulder roast, deboned (see Note below)
- Kosher salt and freshly ground black pepper
- 1-3/4 cups chicken broth
- 1/2 cup apple juice
In a large pot, gently saute celery and sweet onion in butter until onion is translucent. Add apples 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 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 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 meat thermometer. 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.)
Yield: 8 to 10 servings
Pork Roast with Apple Stuffing Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Suggested Related Recipes Apple Cider Pork Loin Recipe
Chinese Roast Pork Recipe
Cranberry and Grand Marnier Glazed Pork Tenderloin Recipe
Cranberry Pepper Pork Loin Roast Recipe
Crockpot Cranberry Dijon Pork Roast Recipe
Garlic Ginger Pork Roast Recipe
Maple Mustard Pork Tenderloin Recipe
Pepper Jelly Pork Roast
Raspberry Jerk Pork Recipe
Roasted Pork Shoulder Recipe
Spiced Pork Roast Recipe