This old-fashioned classic is a good choice for a holiday buffet table or a special dinner. It's not hard to put together if you have the right cut of meat.
A different main dish
Some recipes sound or look complicated, but they're not. This is one of them.
The apple stuffing is very simple, quick to make and can be prepared in advance. The pork roast can be purchased already butterflied, making this dish a breeze to prepare.
Then, you can take care of other parts of the Thanksgiving or holiday menu, like last-minute side dishes, pumpkin desserts or drinks. Never underestimate the power of what a pitcher of apple cider sangria adds to a gathering.
Ingredient Notes
- Apples: Any baking apple that you like works. I used red delicious and Gala apples, but I sometimes throw in some less sweet Granny Smith apples.
- Pork shoulder: If you can, ask your butcher to butterfly it for you. You want a piece with some fat to add flavor.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Steps to make stuffed pork roast
- Apple mixture: chop them into chunks. I leave the skin on, but you can peel them. It will have less texture.
- Spread the apple stuffing over ⅓ of the meat. When you fold the remaining pork over the apples, it might not cover it completely, and that is fine.
- Use cotton twine to tie it all together so it doesn't open while cooking. The meat should fit comfortably in the baking dish.
- When is it done? It will be golden brown and caramelized. When inserting a meat thermometer, the internal temperature should be about 150°-160°F (65°-70°C), and the juices should run clear if you poke it.
Vintage Kitchen Tip
Let the whole pork rest for 3 to 5 minutes before cutting or carving it. This allows the juices to redistribute and the pork to be juicier.
Kitchen Notes
- Choose the right cut of pork: opt for well-marbled cuts like pork shoulder (my favorite) or pork butt, as they become tender and flavorful when slow-cooked, making them ideal for carnitas.
- Season generously—don't skimp on the seasonings. The pork will meld with the rest of the ingredients as it roasts.
- Make ahead: make the stuffing and refrigerate it up to 2 days ahead. Stuff the pork several hours before you plan to cook it, and refrigerate it, covered.
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Pork Roast with Apple Stuffing
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Ingredients
For the pork roast:
- 3 pounds pork shoulder, ask your butcher to butterfly it or see Notes below.
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 baking apples, cut into wedges
For the apple stuffing:
- 2 large apples, Granny Smith or Honeycrisp work well, cored and diced. I don't peel them, but you can
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- ¼ cup apple cider or chicken broth
- ¼ teaspoon salt , or to taste
- pinch of black pepper, or to taste
For a sweeter spiced filling (optional):
- ¼ teaspoon ground cinnamon, optional
- ⅛ teaspoon ground nutmeg, optional
- ½ cup dried cranberries or raisins, optional
- ¼ cup chopped pecans or walnuts, optional
Instructions
- Preheat your oven to 375°F (190°C).
- Season both sides of 3 pounds pork shoulder with 1 teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme and 1 teaspoon dried rosemary.
Apple stuffing:
- In a skillet over medium heat, melt the butter. Add 1 small onion and 2 celery stalks and sauté until softened, about 5 minutes.
- Stir in 2 large apples, diced. Cook for 2 or 3 minutes, stirring a few times. If using ½ cup dried cranberries or raisins, ¼ cup chopped pecans or walnuts, ¼ teaspoon ground cinnamon and ⅛ teaspoon ground nutmeg, add them now.
- Add ¼ cup apple cider or chicken broth and cook until the liquid is absorbed. Season with ¼ teaspoon salt and pinch of black pepper, or to taste. Remove from heat and let cool slightly.
- Stuff the pork by spreading the apple stuffing evenly over ⅓ of the butterflied pork.
- Fold both sides and secure tightly into a log with kitchen twine.
Sear and roast:
- Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in an ovenproof skillet over medium-high heat. Sear the pork roast on all sides until golden brown, about 3 minutes per side. This step can be optional unless you're not sure your oven will create that crusty outer layer.
- Transfer the pork with the juices to a roasting pan. Scatter 2 baking apples, cut into wedges around it. Roast for 40–50 minutes, or until golden and crisp, and the internal temperature reaches 150°F (65°C) if you want to use a thermometer.
- Remove the pork roast from the oven and tent it loosely with foil. Let it rest for 10 minutes before slicing.
- Serve the pork roast with any remaining glaze drizzled on top or on the side.
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