Radisson Inn Roasted Sicilian Pork Shoulder

Yield: 10 servings

Ingredients

• 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

Instructions

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.

Attribution

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