Apple Stuffing for Roast Pork
Source of Recipe
Cara
List of Ingredients
1 cup diced celery
1 cup diced sweet onion
1/4 cup butter (1/2 stick)
1 large Granny Smith apple, cut into 1/2-inch dice
1 large clove garlic, pressed
1-1/2 cups chicken broth
4 cups herbed stuffing mix
1/4 cup apple juice
1 Tbsp fresh minced sage
1 large clove garlic, cut into slivers
1 (about 7 pounds) pork shoulder roast, deboned (see Note)
Kosher salt and freshly ground black pepper
1-3/4 cups chicken broth
1/2 cup apple juice
Recipe
Line a large baking pan with heavy duty foil. Preheat oven to 350 F.
In a large pot, gently saute celery and sweet onion in butter until onion is translucent.
Add apples and pressed garlic; cook about 1 minute longer, stirring often. Add chicken broth and apple juice. Bring to a boil. Remove from heat. Stir in sage. Then add stuffing mix, stirring to absorb liquid. Let rest to cool.
Place the deboned pork shoulder roast fat-side up on a cutting board. Sprinkle liberally with kosher salt and freshly ground black pepper. Turn roast over and again sprinkle liberally with salt and pepper. You may need to add a few cuts so that it lies open and flat. Poke holes in the meat with a sharp knife and insert garlic slivers into the pork.
Pack cooled stuffing on top of the pork roast. Roll both ends to the center to enclose the stuffing and tie with kitchen twine. Place roast skin-side up in baking pan. Pour in chicken broth and apple juice. Cover with a layer of heavy-duty foil and seal edges to the rim of the pan.
Bake about 2 hours. Remove foil and bake an additional 30 minutes until skin is browned.
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