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Stuffed Shoulder Of Pork

Meat.World's picture
Ingredients
  Boneless pork picnic shoulder arm roast 4 Pound, with the rind left on and scored at regular intervals
  Dark rum 3⁄4 Cup (12 tbs)
  Dry bread crumbs 2 1⁄2 Cup (40 tbs)
  Milk 1 Cup (16 tbs)
  Sage 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Finely cut chives 1 Tablespoon (Fresh)
  Hot chili 1⁄2 Small, stemmed, seeded and finely chopped (Fresh)
  Bay leaf 1 , finely crushed
  Chopped fresh parsley 1 Tablespoon
  Garlic cloves 2 Large, chopped
  Peppercorns/Allspice berries 6 , finely crushed (Melegueta Variety)
  Chicken stock 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

Pour 1/2 cup [125 ml.] of the rum over the meat and let it stand while the stuffing is being prepared.
Soak the bread crumbs in the milk, then squeeze them dry.
Mix the crumbs with the sage, thyme, chives, chili, bay leaf, parsley, garlic, a little salt and pepper, and the crushed melegueta peppercorns or allspice berries.
Drain the rum from the meat and pour it over the stuffing, mixing lightly.
Stuff the shoulder and sew it up.
Place on a rack in a roasting pan and roast in a preheated 325° F. [170° C] oven for two hours and 45 minutes.
Remove the meat to a warmed serving platter and set it aside to rest.
Pour off the fat from the pan, add the remaining rum to the juices in the pan and deglaze it, stirring and scraping up all of the brown bits.
Pour in the chicken stock and simmer until the sauce is reduced to about 1 cup [1/4 liter].
Serve the sauce in a sauceboat separately.
The skin of the shoulder should be crisp and crunchy.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pork
Preparation Time: 
45 Minutes
Cook Time: 
120 Minutes
Ready In: 
165 Minutes
Servings: 
8

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