Braised, Stuffed Pork Shoulder Recipe

 

Pork shoulder roast, stuffed with a mixture of bread crumbs, garlic, and herbs, then braised in white wine with garlic, rosemary and herbs.

What you will need

4 lb pork shoulder roast, boned, untied

2 Tbsp olive oil

2 cups chicken or beef stock, boiling

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

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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