Roasted-Sicilian-Pork-Shoulder

Roasted Sicilian Pork Shoulder

by

Yield: 10 servings

Shallots, chopped 3 Tbsp.
Garlic, minced 2 Tbsp.
Olive oil, divided 5 Tbsp.
Pine nuts 1/2 cup
Fresh basil, chiffonade 1 cup
Hot Italian sausage 1 cup
Pork shoulder 1 (2 to 3lb.)
Fresh spinach, blanched 3 cups
Fontina cheese, shredded 1 cup
Cracked black pepper 2 Tbsp.
Kosher salt 2 Tbsp.
Dried basil 2 Tbsp.
Garlic, minced 2 Tbsp.
Red pepper flakes 1/2 Tbsp.

Preparation Method :

  1. For stuffing, saute shallots and garlic in 2 Tbsp. olive oil until light brown; transfer to large bowl. Add pine nuts, basil and sausage; mix well.
  2. Butterfly pork shoulder. Place spinach down center, top with stuffing, then cheese. Roll up and tie.
  3. Rub shoulder with 3 Tbsp. olive oil and spices. Roast at 350F until meat reaches internal temperature of 160F. Serve with caponata sauce of eggplant, peppers, tomatoes and olives.