Roasted Sicilian Pork Shoulder

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
10

Slices of pork sholder stuffed with spinach and cheese and slow roasted with Sicilian flavors make a beautiful presentation. The fragrant and full-bodied sauce is a mouth-watering enticement.

Ingredients

3 tbsp. shallots, chopped
4 tbsp. garlic, minced
Olive oil, as needed
1⁄2 cup pine nuts
1 cup fresh basil, chiffonade
1 cup Italian pork sausage
1 2-3-lb. pork shoulder roast, boneless
3 cups fresh spinach, blanched
1 cup fontina cheese, shredded
1⁄2 tbsp. crushed red pepper
2 tbsp. dried basil
2 cups mixed vegetables; onion, celery, carrot, medium dice
1⁄2 cup red wine
3⁄4 lb. eggplant, diced
1⁄2 cup yellow bell pepper, diced
1⁄2  cup red bell pepper, diced
1 red onion, finely chopped
1 large garlic bulb, peeled and minced
1 tbsp. packed brown sugar
Juice of 1 lemon
3 tbsp. balsamic vinegar
2 tbsp. anchovies, minced
3 tbsp. capers
1⁄2 cup Greek olives, sliced
3 cups plum tomatoes, diced
3 tbsp. parsley, chopped

Steps

1. For stuffing, sauté shallots and 2 tbsp. minced garlic in olive oil until light brown. In a bowl, combine pine nuts, basil and Italian sausage with sautéed shallots and garlic.

2. Butterfly pork shoulder; place spinach down center, top with sausage stuffing and cheese. Roll up and tie.

3. Rub pork with olive oil, 2 tbsp. minced garlic, crushed red pepper and dried basil. Place in a pan atop mixed vegetables and roast at 350° F. until internal temperature is 160° F. Remove from pan; keep warm.

4. Deglaze pan with red wine; skim and reserve liquid.

5. In a saucepan, sauté eggplant, yellow and red peppers, onion and remaining garlic in oil until tender. Add brown sugar, lemon juice, vinegar, anchovies, capers, olives and 6 tbsp. olive oil and bring to a simmer. Remove from heat and fold in tomatoes and parsley.

6. Serve slices of pork shoulder with vegetables and sauce.

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources