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

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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