Step-by-Step Guide to Prepare Award-winning Stuffed pork shoulder

Stuffed pork shoulder. Here is a classic way to prepare pork shoulder—marinaded with white wine, garlic and herbs, stuffed with a garlic herb breadcrumb stuffing, seared, then braised with the marinade. The result is a beautiful succulent roast pork, perfect for company or a special meal! Place the rolled roast in a roasting pan coated with oil and flour.

Using several lengths of twine, roll the roast back up and tie tightly. Place roast in a roasting pan coated with oil and flour. Drizzle the olive oil over the whole roast. You can have Stuffed pork shoulder using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Stuffed pork shoulder

1. Prepare 1 1/4 kg of pork shoulder.
2. Prepare 1 of carrot.
3. Prepare 1 head of Garlic.
4. It's 1/2 of celery.
5. You need 10 of peper beans.
6. You need 10 of allspice beans.
7. Prepare 200 grams of bacon.
8. You need 50 ml of Brandy.
9. It's 100 ml of red wine.
10. Prepare 1 of fat.

Savory apple stuffing is rolled up in the center of a deboned pork shoulder roast. Pork shoulder roast is a very inexpensive cut. Removing the bone, either by yourself or by your butcher, yields a slab of meat that is easy to stuff and slow-roast. I usually remove the tough skin, leaving a thin layer of fat on the pork.

Stuffed pork shoulder step by step

1. Pork fat is trimmed from parts and skins if necessary, salt, rub with a little pepper and its surface is a groove depth shpikovan..
2. Cut into oblong pieces of carrots, celery, garlic and stuff cuts in pork with them, and black pepper, allspice and sliced bacon..
3. Wash it with 50 ml of brandy. Cover it and set it for 1 hour in refrigerator. Heat oil in a skillet with a wide bottom and fry the pork evenly..
4. Then transfer it into pan, add 100 ml hot water 100 ml red wine and put to bake in moderate oven until ready. Turn it over from time to time and pour from it's liquid on top..
5. Optional tray can add pre-fried vegetables of your choice..

Porchetta (pronounced "pore-KET-ah") is a famous Italian dish of boneless and butterflied pork shoulder stuffed with freshly made sausage and wrapped and roasted in pork belly, which crisps up oozes delicious juices when the porchetta is sliced. We've substituted pork loin for the shoulder since it holds together and makes slicing easier. Easy and impressive meals for any occasion. Next time you have company coming, instead of a traditional chicken casserole or pot roast, serve one of these impressive stuffed pork dishes. Whether you prefer bone-in or boneless pork chops, pork tenderloin, or pork loin, these recipes will be sure to please your hungry crowd.