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Radisson Inn Roasted Sicilian Pork Shoulder


  • 3 tablespoons shallots, chopped
  • 2 tablespoons garlic, minced
  • 5 tablespoons olive oil, divided
  • 1/2 cup pine nuts
  • 1 cup fresh basil, chiffonade
  • 1 cup hot Italian sausage
  • 1 (2 to 3 pound) pork shoulder
  • 3 cups fresh spinach, blanched
  • 1 cup fontina cheese, shredded
  • 2 tablespoons cracked black pepper
  • 2 tablespoons kosher salt
  • 2 tablespoons dried basil
  • 2 tablespoons garlic, minced
  • 1/2 tablespoon red pepper flakes


  1. For stuffing, sauté shallots and garlic in 2 tablespoons olive oil until light brown; transfer to large bowl. Add pine nuts, basil and sausage; mix well.
  2. Butterfly pork shoulder. Place spinach down center, top with stuffing, then cheese. Roll up and tie.
  3. Rub shoulder with 3 tablespoons olive oil and spices. Roast at 350 degrees F until meat reaches internal temperature of 160 degrees F.
  4. Serve with caponata sauce of eggplant, peppers, tomatoes and olives.

Yield: 10 servings

Source: Chef Ron Bohnert, Radisson Inn St. Paul, Minnesota

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