Braised Pork Shoulder Roast With Sweet 'n Savory Stuffing Recipe

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Braised Pork Shoulder Roast With Sweet 'n Savory Stuffing
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Ingredients
25
Count
Nutrition
803
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. Combine all the marinade ingredients in a large Ziploc bag and put in the meat. Let it marinate in the refrigerator several hours or overnight, turning it occasionally. Remove from fridge and bring to room temperature before proceeding.
  2. Remove meat from the marinade and pat it dry with paper towels. Reserve the marinade.
  3. For the glaze, combine all ingredients in a saucepan and bring to simmering. Cover and reduce heat to low and cook until apples are very soft, about 15 minutes. Strain, reserving liquid.
  4. Pulse apple mixture in food processor until thick but blended. Set aside.
  5. For the stuffing:.
  6. Pound the garlic to a puree with some salt and pepper. Combine the remaining stuffing ingredients, except the fruit puree, until the mixture is the consistency of a paste.
  7. If the meat does not have a deep enough pocket for the stuffing, cut so that there is a thick top flap (that will be covering stuffing when tied). Smear the herb paste on the inner surface of the meat, leaving a 1/2 inch border. Then layer the fruit paste on top of the herb paste. Tie up the meat to enclose the stuffing.
  8. Rub the meat with olive oil and season generously with salt and pepper.
  9. Place the meat in a large roasting pan and sear it in a pre-heated 425’ oven for 30 minutes or until the surface is golden brown.
  10. Remove the meat to a Dutch oven just large enough to contain it.
  11. Strain the marinade into the roasting pan and heat, stirring to deglaze the pan juices. While deglazing, heat up beef stock to a boil.
  12. Pour the heated marinade over the meat and add enough boiling stock to come one-half or two-thirds the way up the side of the meat. Cover the pot and place it in a 325’ oven for about 1 1/2 hours, basting the meat occasionally. During the last 1/2 hour, remove the lid, brush on 1/2 of the glaze and increase the temperature to 375’.
  13. Transfer meat to a warmed platter and tent with foil to rest for 10 minutes. Strain the liquid from the pot into a small saucepan and simmer, until the sauce is reduced.
  14. Remove 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 803.02 Kcal (3362 kJ)
Calories from fat 284.27 Kcal
% Daily Value*
Total Fat 31.59g 49%
Cholesterol 229.89mg 77%
Sodium 444.91mg 19%
Potassium 1495.61mg 32%
Total Carbs 58.03g 19%
Sugars 50.92g 204%
Dietary Fiber 2.99g 12%
Protein 63.96g 128%
Vitamin C 8.2mg 14%
Iron 4.2mg 23%
Calcium 105.2mg 11%
Amount Per 100 g
Calories 140.5 Kcal (588 kJ)
Calories from fat 49.74 Kcal
% Daily Value*
Total Fat 5.53g 49%
Cholesterol 40.22mg 77%
Sodium 77.84mg 19%
Potassium 261.67mg 32%
Total Carbs 10.15g 19%
Sugars 8.91g 204%
Dietary Fiber 0.52g 12%
Protein 11.19g 128%
Vitamin C 1.4mg 14%
Iron 0.7mg 23%
Calcium 18.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.1
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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