Pork Roast with Apple Stuffing
This stuffed pork is quite simple to make a great alternative for a smaller holiday celebration or a special weeknight meal. It's juicy and flavorful and can be made ahead.
Servings 6 servings
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.
Notes
Butterfly the pork: Butterfly the pork shoulder as best you can, aiming to create a flat surface or a deep pocket for the stuffing. Here's a tutorial on how to butterfly a pork shoulder.
