Holiday Pork Roast
From Cook's Country
Taking a cue from a pork roast recipe from northern Minnesota called porketta—which calls for opening up a pork butt like a book, lavishing it with gutsy seasonings, and then rolling and roasting it—we decided to borrow the seasoning mix but aim for a more substantial filling for our Holiday Pork Roast. We settled on a stuffing made with garlic, fennel seeds, red pepper flakes, plenty of onion, and ground pork. Adding the ground pork raw made for a moister stuffing, especially when bound with fresh bread crumbs and egg, which also helped hold the stuffing in place. To increase the surface area of the pork so we could pile it high with stuffing, we butterflied the butt by slicing it open nearly all the way through, pressing it flat, pounding it to an even thickness, then cutting the meat into two smaller roasts. This created two roasts that were easier to stuff and roll—and that cooked much faster than one big roast. To promote browning and to avoid having to sear the meat first, we simply rubbed the raw roast with salt, pepper, and brown sugar.
Boneless pork shoulder, often labeled Boston butt, is usually wrapped in netting. If all you can find is a bone-in roast, have the butcher remove the bone. To make the bread crumbs, pulse 1 or 2 pieces of hearty white sandwich bread in a food processor until coarsely ground.
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