Stuffed Pork Shoulder

Name: Stuffed Pork Shoulder
Cuisine: American
Ingredients: 1 boneless pork shoulder; 4 onions; 1 red bell pepper; 3 cloves garlic; 1 bunch green onions; Sun-dried tomatoes, to taste; Seasonings: crushed red pepper, salt, Italian herb mix, to taste; Homemade chimichurri for brushing

Adri⭐ @cook_1762283

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Stuffed Pork Shoulder

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Ingredients

1boneless pork shoulder
Filling:
4onions
1red bell pepper
3 clovesgarlic
1 bunchgreen onions
Sun-dried tomatoes, to taste
Seasonings: crushed red pepper, salt, Italian herb mix, to taste
Homemade chimichurri for brushing

Saved

Steps

1

Butterfly the boneless pork shoulder by cutting it open so you can fill it.
2

Once opened, season with salt and pepper to taste, and score the skin to brush with chimichurri.
3

Heat a skillet with a splash of oil, then add the chopped garlic.
4

Next, sauté the onions and red bell pepper for 5 minutes over medium heat.
5

Slice the sun-dried tomatoes into thin strips, add them to the pan, then chop the green onions and add them as well.
6

Season with salt, crushed red pepper, Italian herb mix, and black pepper. Cook for 10 more minutes until the filling is ready.
7

Fill the pork shoulder with the mixture and tie it up as you would for a roulade.
8

After tying, sear the skin side on a griddle over low heat for 10 minutes to seal it, then transfer to a baking dish, score the skin, brush with chimichurri as desired, and bake for about 1 1/2 hours at 400°F (200°C).