Had some friends over for dinner the other night, and decided–since we all love experimenting with food–to do a stuffed pork shoulder. It was delicious, if not completely nutritious. It does take a while to bake the pork, but the prep wasn’t too bad–about 20 minutes.
STUFFED PORK SHOULDER
- Pork shoulder (I used a 2 pound piece)
- Kosher salt
- Freshly ground black pepper
- about 1/4 stick butter
- Handful of spinach leaves
- Handful of walnuts, coarsely chopped
- Approximately 4-6 ounces gorgonzola, crumbled
- White onion, chopped thin
- Preheat oven to 375*F.
- Cut the pork shoulder length-wise down the middle. Pat the meat down and season liberally on all sides with salt and pepper.
- Take a small amount of onion, and caramelize it. To do that:
- Place the chopped onion in a frying pan. Cover with olive oil
- Cook on high heat, stirring with reasonable frequency until onions are brown.
- When the onion has caramelized, place in a mixing bowl with spinach leaves, walnuts and gorgonzola.
- You’re now basically going to make a pork sandwich. Take the walnut mixture and smear it on one side of the “inside” pork. Put the pork back together again, and tie with butcher’s string.
- Place the wrapped meat in a greased baking pan. Place butter on the pork and around it to keep it moist while cooking. Cook for 40-45 minutes, or until “done.”