Stuffed Pork Shoulder Recipe

Name: Stuffed Pork Shoulder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 1/2 ounce) package Jiffy cornbread mix, cooked per directions or 8 -12 ounces cooked cornbread; 2 cups breadcrumbs; 1 lb country sausage, cooked and drained; 1/2 cup raisins or 1/2 cup currants; 1 cup apple pie filling, cut up the apples; 1 tablespoon sage (to taste); 1 tablespoon poultry seasoning (or whatever you have on hand); 2 cups chicken broth; 1 (10 1/2 ounce) can cream of mushroom soup; salt and pepper; 4 -5 lbs pork shoulder; rosemary; olive oil; cotton string

Servings: persons

1 (8 1/2 ounce) package Jiffy cornbread mix, cooked per directions or 8 -12 ounces cooked cornbread
2 cups breadcrumbs
1 lb country sausage, cooked and drained
1/2 cup raisins or 1/2 cup currants
1 cup apple pie filling, cut up the apples
1 tablespoon sage (to taste)
1 tablespoon poultry seasoning (or whatever you have on hand)
2 cups chicken broth
1 (10 1/2 ounce) can cream of mushroom soup
salt and pepper
4 -5 lbs pork shoulder
rosemary
olive oil
cotton string

1
I usually cut this recipe in half as there are just two of us.
2
Mix cornbread, bread crumbs, add sausage, raisins, apple pie mix.
3
Mix well.
4
Add seasonings.
5
Pour half of the chicken stock and all of the cream of mushroom soup.
6
Stir well.
7
Add remaining broth until you get the desired moisture consistency.
8
Stuffed pork shoulder: Cut roast to butterfly (2 inches down the center lengthwise, then open up the sides to expand).
9
Spread with stuffing mix onto the center and to within 1/2 inch of edges.
10
Using several lengths of twine, roll the roast back up and tie tightly.
11
Place roast in a roasting pan coated with oil and flour.
12
Rub roast with olive oil, sprinkle with salt and pepper and dried rosemary.
13
Bake at 350u00b0F until 170u00b0F degrees.
14
Remove cover and allow roast to brown slightly.
15
Cool slightly before slicing.
16
Remove string.
17
Slice.
18
Enjoy!
19
I love to serve with apple chunks slow-cooked in the crock pot with 1/2 cup brown sugar, lemon juice and 1/2 cup pecans, dash of cinnamon and nutmeg, plus grated lemon rind. Yum.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8 1/2 ounce) package Jiffy cornbread mix, cooked per directions or 8 -12 ounces cooked cornbread, 2 cups breadcrumbs, 1 lb country sausage, cooked and drained, 1/2 cup raisins or 1/2 cup currants, and more.

Yes, Stuffed Pork Shoulder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Pork Shoulder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions