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Stuffed, Braised Pork Shoulder

We had a hankering for a pork roast recently and found this relatively easy stuffed pork shoulder recipe in an oldThe Good Cookcookbook on pork from Time Life (1979). These Time Life Good Cook books are by the way terrific if you can get a hold of them, filled with details of methods of an earlier time.

INGREDIENTS

4 lb pork shoulder roast, boned
2 Tbsp olive oil
2 cups stock, beef, chicken, or pork (boiling)

Marinade:
1 cup dry white wine
2 Tbsp olive oil
1 sprig rosemary
2 bay leaves
1 teaspoon mixed dried herbs (can use an herbes de provence blend)
2 garlic cloves, lightly crushed
6 juniper berries, lightly bruised

Herb-stuffing:
2 Tbsp chopped parsley
1 teaspoon mixed dried herbs (herbes de provence)
2 garlic cloves
Salt and pepper
1 egg
1/4 cup bread crumbs

METHOD

1 Combine all the marinade ingredients and put in the meat. Let it marinate in the refrigerator several hours, turning it occasionally. Remove from refrigerator and bring to room temperature before proceeding. Remove the meat from the marinade and pat it dry with paper towels. Reserve the marinade.

2 For the stuffing, pound the garlic to a purée with some salt and pepper. Combine the remaining stuffing ingredients until the mixture has the consistency of a paste.

3 Smear the stuffing onto the top surface of the meat. Tie up the meat to enclose the stuffing, resulting in a roughly spherical shape. Rub the meat with olive oil.

4 Place the meat in a large roasting pan and sear it in a pre-heated 425°F oven for 30 minutes or until the surface is golden brown.

Remove the meat to a Dutch oven just large enough to contain it. (We used a 2 1/2 quart Le Creuset.)

5 Drain off the fat from the roasting pan, then strain the marinade into the pan and heat, stirring to deglaze the pan juices. While deglazing, in a separate saucepan bring stock to a boil.

6 Pour the heated marinade over the meat and add enough boiling stock to come one-half or two-thirds of the way up the side of the meat. Cover the pot and place it in a 325°F oven for about one and a half hours, basting the meat occasionally. During the last half hour, remove the lid, increase the heat to 375°F and baste often to form a glaze.

7 Transfer the meat to a warmed platter. Strain the liquid from the pot into a small saucepan and simmer, skimming the fat, until the sauce is reduced and free of fat. Remove the strings from the meat, slice it or cut it into wedges, and serve with the sauce. Excellent served with mashed potatoes.

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We pulled this recipe recently from the Wall St. Journal and finally made it the other night. It was absolutely melt-in-your-mouth delicious. I've never tast...

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Leave it to my Germanic father to find yet another twist on pork and sauerkraut. Yes, we already have a perfectly goodrecipe for spare ribs and sauerkrautwhi...

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My father is of German Austrian descent, so naturally we eat a lot of pork chops and sauerkraut. Recipes containing the same have almost a genetic pull over ...

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Yet another great New England recipe from the Boston Globe. We made this the other night and loved it. The maple syrup with the vinegar give it a bit of a sw...

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We found this recipe in a New York Times Sunday Magazine over a year ago and have prepared it several times since. The Dijon cream sauce perfectly complement...

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Can be prepared in 1 1/2 hours. My old neighborhood in San Francisco used to have a fabulous Hungarian restaurant where I loved to go for pork stuffed cabbag...

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Pulled pork sandwiches can hardly be called sandwiches. The sauce soaks into the buns and if you tried to pick one up with your hands it would completely fal...

Vermont Maple Syrup Pork Chops

Yet another great New England recipe from the Boston Globe. We made this the other night and loved it. The maple syrup with the vinegar give it a bit of a sw...

Stuffed Pork Chops with Kielbasa and Sauerkraut

My father is of German Austrian descent, so naturally we eat a lot of pork chops and sauerkraut. Recipes containing the same have almost a genetic pull over ...

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Leave it to my Germanic father to find yet another twist on pork and sauerkraut. Yes, we already have a perfectly goodrecipe for spare ribs and sauerkrautwhi...

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Chipotle chiles are jalapeño peppers that have been smoked and dried. They are often served in an adobo sauce made with chiles, garlic, vinegar, onions and t...

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Walk into almost any taqueria in this country and you will find chile verde on the menu. The chile will likely be made with chunks of pork shoulder, slow coo...

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An easy way to dress up a simple pork roast is to wrap it in bacon. The bacon fat brings extra juiciness and flavor to the roast. 1 Preheat oven to 375°F. Se...

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