Braised, 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!

In this recipe nothing is wasted, and all of the flavor is captured. The marinade once used to marinate the pork, is strained and used to deglaze pan drippings from searing the pork, and then added to the braising pot.

Braised, Stuffed Pork Shoulder Recipe

Ingredients

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

Marinade:

• 1 cup dry white wine (like a Sauvignon blanc)
• 2 Tbsp olive oil
• 1 teaspoon chopped fresh rosemary
• 2 teaspoons mixed dried herbs (can use an herbes de provence, or Italian seasoning blend)
• 2 garlic cloves, minced

Herb-stuffing:

• 2 Tbsp chopped parsley
• 1 teaspoon mixed dried herbs
• 2 garlic cloves, minced
• Salt and pepper
• 1 egg
• 1/4 cup bread crumbs

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