Holiday Pork Roast With Cherry Stuffing
Could we transform an inexpensive cut of meat usually destined for pulled pork into a roast worthy of the holiday table?
Why This Recipe Works
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 with Cherry Stuffing. We settled on a stuffing made with garlic, dried cherries, black pepper, 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, pounded it to an even thickness, and then cut 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.
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