Recipe courtesy of Barbara Garrett

Stuffed Pork Shoulder

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  • Total: 2 hr
  • Prep: 15 min
  • Cook: 1 hr 45 min
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1 package cornbread mix (I use Jiffy Cornbread mix, which is 8 1/2 ounces) prepared per directions, cooled and crumbled

2 cups bread crumbs

1 pound country sausage, browned and drained

1/2 cup raisins

1 cup of apple pie filling, cut into small pieces

1 tablespoon sage, add more according to taste

1 tablespoon poultry seasoning, add more according to taste

2 cups of chicken broth

1 (10 1/2-ounce) can cream of mushroom soup

Salt and pepper, to taste

Stuffed pork shoulder:

1 pork shoulder, 4 to 5 pounds, deboned and cut butterfly-style

Oil and flour for roasting pan

1 tablespoon olive oil

Salt and pepper, to taste

1 tablespoon crushed, dried rosemary

Sage, to taste

Cotton twine


  1. Mix the crumbled cornbread and the bread crumbs in a large bowl. Add sausage, raisins, and apple pie filling. Mix well. Add seasonings. Pour in half of the chicken broth and the cream of mushroom soup and stir well. Add the remaining broth until you get the moisture consistency desired.
  2. Lay the shoulder flat. Spoon the stuffing mixture onto the center and spread to within 1/2-inch of sides. Roll the roast from the shortest end. Using several lengths of cotton twine, tie the roast securely and knot the string.
  3. Place the rolled roast in a roasting pan coated with oil and flour. Rub the meat with the olive oil. Sprinkle with salt and pepper, rosemary and sage. Cover, and bake in a preheated 350 degree oven until meat thermometer reaches 170 degrees, about 1 hour 45 minutes. Remove cover, and allow the roast to brown slightly. Allow roast to cool slightly before slicing.