For a spectacular, show-stopping main course, look no further than this Stuffed Pork Shoulder! Filled with apples, onions and stuffing, this dish will amaze and delight your dinner guests. Serve this for a
holiday or any special gathering.
- Prepare the pork shoulder. Place the pork shoulder on the cutting board, and with a sharp knife, trim any very fatty sections of the pork shoulder and remove. Then, butterfly the shoulder. Beginning on one side, carefully cut a slit horizontally into one side of the pork shoulder and carefully continue to slice almost all the way to the right side, rolling the shoulder as you cut, unfolding the meat like a book, until the pork shoulder is one long strip.
- Began to make the stuffing by using a medium sized pan and adding 2 tbsp of salted butter to the pan. Add in the onion and apple and let cook for about 5 minutes making sure to stir in between. Add 2 tbsp of Champion Chicken Seasoning. Add the 1 cup of chicken broth followed by a bag of stuffing mix. Let reduce and mix together very well and remove from heat. Transfer to a bowl and set aside.
- Once the pork shoulder is butterflied, place some stuff on the roast making sure to leave enough space to roll and tie the roast as well.
- Starting on one end of the pork shoulder, roll the pork shoulder up into a tight spiral, and set onto the cutting board, seam side down. Cut four even lengths of butcher’s twine, and wiggle under the pork shoulder, two inches apart from each other. Tie tightly to hold the roast together and place on a sheet pan.
- Start your Louisiana Grill and set the temperature to 250°F. If you’re using a gas or charcoal grill, set it up for medium low heat. Place the aluminum pan in the center of the grill and cook for 3-4 hours, or until the temperature of the pork shoulder reaches an internal temperature of 180°F and is very tender.
- Remove the pork shoulder from the grill and allow to rest for 15 minutes, then slice and serve.