Pork shoulder roast, stuffed with a mixture of bread crumbs, garlic, and herbs, then braised in white wine with garlic, juniper berries, rosemary and herbs.
- 4 lb pork shoulder roast, boned
- 2 Tbsp olive oil
- 2 cups stock, beef, chicken, or pork (boiling)
- 1 cup dry white wine
- 2 Tbsp olive oil
- 1 sprig rosemary
- 2 bay leaves
- 2 teaspoons mixed dried herbs (can use an herbes de provence blend)
- 2 garlic cloves, lightly crushed
- 6 juniper berries, lightly bruised
- 2 Tbsp chopped parsley
- 1 teaspoon mixed dried herbs (herbes de provence)
- 2 garlic cloves
- Salt and pepper
- 1 egg
- 1/4 cup bread crumbs
1 Combine all the marinade ingredients in a bowl. Add the pork roast, opening it up to expose all sides, and turn to coat all over with the marinade. Let the pork marinate in the refrigerator several hours, turning it occasionally. Remove from refrigerator and bring to room temperature before proceeding. Remove the pork from the marinade and pat it dry with paper towels. Reserve the marinade; you'll use it later in the braise.
2 For the stuffing, smash the garlic cloves and then mince. Add to a medium bowl and mix with some salt and pepper. Combine the remaining stuffing ingredients until the mixture has the consistency of a paste.
3 Open up the pork roast to expose where the bone had been. Smear the stuffing onto this surface. Tie up the pork roast to enclose the stuffing. Rub the pork with olive oil.
4 Place the pork in a large roasting pan and sear it in a pre-heated 425°F oven for 30 minutes or until the surface is golden brown. Remove the pork to a Dutch oven just large enough to contain it. (We used a 2 1/2 quart Le Creuset.)
5 Drain off the fat from the roasting pan, then strain the marinade into the pan and heat, stirring to deglaze the pan juices. While deglazing, in a separate saucepan bring stock to a boil.
6 Pour the heated marinade over the pork and add enough boiling stock to come one-half or two-thirds of the way up the side of the meat. Cover the pot and place it in a 325°F oven for about one and a half hours.
7 Transfer the meat to a cutting board. Strain the liquid from the pot into a small saucepan, let settle enough to skim the fat, and simmer until the sauce is reduced by half. Remove the strings from the meat, slice it or cut it into wedges, and serve with the sauce. Excellent served with mashed potatoes.