Pork: Stuffed Pork Shoulder

posted by CookingNewbie 10-21-101 8:14 PM

Stuffed Pork Shoulder

1 rolled pork roast (3 lb/ 1 1/3 kg)
salt
freshly ground black pepper
1 lb potatoes, cut into chunks
1 lb rutabaga, cut into chunks
1 lb parsnips, cut into chunks
1 tablespoon olive oil
1 tablespoon cornstarch
2 1/4 cups vegetable stock
1 tablespoon mango-lime chutney
sage leaves, to garnish

Stuffing:
1 can (6 oz/ 175 g) corned beef, finely chopped
2 cups fresh white breadcrumbs
1 onion, finely chopped
1 teaspoon dried sage
1 tablespoon mango-lime chutney


Preheat oven to 350F (180C).

Open out pork and flatten. To make stuffing, mix together corned beef, bread crumbs, onion and sage. Add chutney and stir together. Spread stuffing along center of inside of pork. Roll pork to enclose stuffing and tie securely with kitchen string. Season with salt and pepper. Put in a flameproof casserole dish, cover with a lid or piece of foil and bake 2 hours, basting meat every 45 minutes. Increase oven temperature to 400F (205C).

Place the potatoes, rutabaga and parsnips around meat. Drizzle vegetables with oil and season with salt and pepper. Cook, uncovered, 45 to 55 minutes, turning vegetables occasionally, until meat and vegetables are tender. Remove meat and vegetables and keep warm. Mix cornstarch with a little cold water and stir into cooking juices. Stir in stock and bring to a boil, stirring. Add chutney and simmer 3 or 4 minutes. Slice pork, garnish and serve with vegetables and sauce.

Makes 6 servings.

Nutrition
Calories: 560.59
Protein: 32.99 g
Carbohydrates: 71.31 g
Sodium: 808.36 mg
Saturated Fat: 4.40 g
Fiber: 6.27 g
Vitamin A: 2139.79 IU
Thiamine: 2.30 mg
Riboflavin: 0.94 mg
Niacin: 100.30 mg
Vitamin B6: 1.51 mg
Vitamin B12: 2.38 mcg
Calcium: 215.59 mg
Iron: 58.60 mg
Magnesium: 115.12 mg
Potassium: 1561.92 mg
Zinc: 9.15 mg
Fat: 16.06 g
Cholesterol: 29.55 mg
Vitamin C: 36.17 mg
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