Stuffed Pork Shoulder

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.



  • 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


  1. Preheat oven to 375*F.
  2. Cut the pork shoulder length-wise down the middle. Pat the meat down and season liberally on all sides with salt and pepper.
  3. Take a small amount of onion, and caramelize it. To do that:
    1. Place the chopped onion in a frying pan. Cover with olive oil
    2. Cook on high heat, stirring with reasonable frequency until onions are brown.
  4. When the onion has caramelized, place in a mixing bowl with spinach leaves, walnuts and gorgonzola.
  5. 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.
  6. 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.”