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 package cornbread mix (I use Jiffy Cornbread mix, which is 8 1/2 ounces) prepared per directions, cooled and crumbled; 2 cups bread crumbs; 1 pound country sausage, browned and drained; 1/2 cup raisins; 1 cup of apple pie filling, cut into small pieces; 1 tablespoon sage, add more according to taste; 1 tablespoon poultry seasoning, add more according to taste; 2 cups of chicken broth; 1 (10 1/2-ounce) can cream of mushroom soup; Salt and pepper, to taste; 1 pork shoulder, 4 to 5 pounds, deboned and cut butterfly-style; Oil and flour for roasting pan; 1 tablespoon olive oil; Salt and pepper, to taste; 1 tablespoon crushed, dried rosemary; Sage, to taste; Cotton twine

Servings: persons

1 package cornbread mix (I use Jiffy Cornbread mix, which is 8 1/2 ounces) prepared per directions, cooled and crumbled
2 cups bread crumbs
1 pound country sausage, browned and drained
1/2 cup raisins
1 cup of apple pie filling, cut into small pieces
1 tablespoon sage, add more according to taste
1 tablespoon poultry seasoning, add more according to taste
2 cups of chicken broth
1 (10 1/2-ounce) can cream of mushroom soup
Salt and pepper, to taste
1 pork shoulder, 4 to 5 pounds, deboned and cut butterfly-style
Oil and flour for roasting pan
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon crushed, dried rosemary
Sage, to taste
Cotton twine

1
Mix the crumbled cornbread and the bread crumbs in a large bowl.
2
Add sausage, raisins, and apple pie filling.
3
Mix well.
4
Add seasonings.
5
Pour in half of the chicken broth and the cream of mushroom soup and stir well.
6
Add the remaining broth until you get the moisture consistency desired.
7
Lay the shoulder flat.
8
Spoon the stuffing mixture onto the center and spread to within 1/2-inch of sides.
9
Roll the roast from the shortest end.
10
Using several lengths of cotton twine, tie the roast securely and knot the string.
11
Place the rolled roast in a roasting pan coated with oil and flour.
12
Rub the meat with the olive oil.
13
Sprinkle with salt and pepper, rosemary and sage.
14
Cover, and bake in a preheated 350 degree oven until meat thermometer reaches 170 degrees, about 1 hour 45 minutes.
15
Remove cover, and allow the roast to brown slightly.
16
Allow roast to cool slightly before slicing.
17
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
18
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

495

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 package cornbread mix (I use Jiffy Cornbread mix, which is 8 1/2 ounces) prepared per directions, cooled and crumbled, 2 cups bread crumbs, 1 pound country sausage, browned and drained, 1/2 cup raisins, 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