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Herb Stuffed Braised Pork Roast

A deliciously marinated pork shoulder stuffed with flavorful herbs and served with rich pan juices, perfect for gatherings.
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Prep Time 2 hours
Cook Time 1 hour 15 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pork Marinade and Roast
  • 1 piece boneless Ontario pork shoulder butt roast (about 3 lb/1.5 kg)
  • 1 cup dry white wine 350 mL
  • 1/4 cup extra virgin olive oil 60 mL
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups beef broth
Stuffing Ingredients
  • 2/3 cup seasoned dry breadcrumbs 155 mL
  • 1/2 cup chopped fresh parsley 125 mL
  • 2 large eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese 60 mL
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method
 

Preparation
  1. On a clean cutting board, slice the boneless pork shoulder lengthwise about 1/2 inch from the bottom.
  2. Open the roast like a book, and cut one side to create an unrolled effect, ensuring it is about 3/4 inch thick.
  3. Pound the roast gently with a flat meat mallet to an overall thickness of about 1/2 inch.
  4. Prepare the marinade by whisking together dry white wine, olive oil, minced garlic, thyme, rosemary, salt, and pepper in a large shallow dish.
  5. Place the opened roast into the marinade, turning several times to coat completely, cover, and refrigerate for at least 2 hours (up to 8 hours for better flavor).
Stuffing Preparation
  1. In a separate bowl, combine seasoned dry breadcrumbs, chopped parsley, beaten eggs, grated Parmesan cheese, salt, and pepper, mixing thoroughly.
  2. Once marinating time is elapsed, remove the roast and reserve the marinade.
  3. Spread the stuffing evenly across the surface of the pork roast without overstuffing.
Rolling and Roasting
  1. Roll the pork jelly-roll style and secure with kitchen string at 2-inch intervals.
  2. Place the roast on a rack in a roasting pan. Whisk reserved marinade into beef broth and pour it into the pan.
  3. Preheat oven to 375°F (190°C) and roast for about 1 hour and 15 minutes, checking for an internal temperature of 150°F (66°C).
  4. Remove from oven, cover with foil, and let it rest for 10 minutes before slicing.

Notes

Serve warm with pan juices, and consider garnishing with fresh herbs. Pairs beautifully with roasted potatoes, seasonal vegetables, and salad.