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Braised stuffed pork shoulder

Mar 3, 2013   //   by . Recipe section Recipes  //  No Comments

This is a really economical cut of meat, which is really tasty when slow cooked. This is great served ‘family style’, in the middle of the table in a tuck in sort of way! A traditional French country recipe.
You can vary the stuffing as you like, if you want something really easy, use shop bought stuffing… Still delicious!

Braised stuffed pork shoulder

braised pork

By Julie Published: March 3, 2013

  • Makes: 6 (6-8 Servings)
  • Prep: 20 mins
  • Cook: 2 hrs 0 min
  • Ready In: 2 hrs 20 mins

This is a really economical cut of meat, which is really tasty when slow cooked. This is great served 'family style', in the middle of the table in a tuck in sort of way! A traditional French country recipe. You can vary the stuffing as you like, if you want something really easy, use shop bought stuffing... Still delicious!

Ingredients

Instructions

  1. Lay the pork shoulder on a chopping board, boned side up, starting at the centre and using a sharp knife, cut through the thickest part to create 2 flaps of meat. This can then be easily rolled later. If you are not sure your butcher will probably butterfly the meat for you.
  2. In a bowl mix all of the stuffing ingredients together, spread over the butterflied pork. Securely tie the rolled meat and stuffing with string as you roll.
  3. Warm the olive oil in a large frying pan, season the pork generously and cook in the oil to seal over a medium to high heat, for about 10 minutes in total. Remove the pork and set aside.
  4. Add the wine to the pan, and deglaze over a medium to high heat, stir in the stock once you have scraped up all of the tasty bit from the bottom of the pan, and bring to the boil.
  5. To slow cook in the OVEN Preheat the oven to 180c. Place the pork in a large casserole pot, add the sauce and thyme sprigs cover and cook until the pork is nice and tender - about 2 HOURS.
  6. To slow cook in the SLOW COOKER Place the pork in a slow cooker, add the sauce and thyme sprigs. Cover and cook until the pork is tender, 4 HOURS on a high heat, 8 HOURS on a low heat.
  7. Once cooked transfer the pork to a chopping board, and cover loosely with some tin foil to keep it warm. Pour the sauce into a pan, bring to he boil over a high heat and cook until the sauce thickens up, about 10 mins. Season to taste.
  8. Use a sharp knife cut he pork into slices, removing the string as you slice!! Serve up family style with sauce in the side. Enjoy!

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