Stuffed Boneless Pork Shoulder

Instructions

1. Preheat the oven to 350°F (175°C).

2. In a skillet over medium heat, sauté the onions, celery, and mushrooms until they are soft and fragrant, about 5-7 minutes.

3. Add the minced garlic and continue to cook for another minute until the garlic is aromatic.

4. In a mixing bowl, combine the sautéed vegetables with the breadcrumbs, thyme, rosemary, salt, and pepper. Mix well to create the stuffing mixture.

5. Lay the boneless pork shoulder flat on a cutting board. Using a sharp knife, butterfly the pork shoulder by cutting it horizontally, but not all the way through, to create a flat surface for stuffing.

6. Season the inside of the pork shoulder with salt and pepper.

7. Spread the prepared stuffing mixture evenly onto the pork shoulder, leaving a small border around the edges.

8. Carefully roll up the pork shoulder, starting from one end to create a tight roll. Use kitchen twine to tie the rolled pork shoulder at intervals to secure the stuffing inside.

9. Place the stuffed pork shoulder in a roasting pan and pour the chicken or vegetable broth into the bottom of the pan.

10. Cover the roasting pan with foil and roast the pork shoulder in the preheated oven for about 2-3 hours, or until the internal temperature reaches 145°F (63°C). Remove the foil during the last 30 minutes of cooking to allow the top to brown.

11. Once cooked, remove the stuffed boneless pork shoulder from the oven and let it rest for 10-15 minutes before slicing.

12. Slice the stuffed pork shoulder into generous portions and serve with your favorite sides.