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Oven Roasted Stuffed Pork Shoulder-Girl and the Kitchen. Pinterest

Herb Stuffed Pork Shoulder


  • 1 3-5 pound pork butt (boneless)
  • 8 garlic cloves * (I like a very garlicky flavor, feel free to use less if you like it a bit milder)
  • 5 sprigs of rosemary (stems removed)
  • 3 sage leaves
  • 1/4 cup of olive oil
  • 1/2 cup white wine
  • 1/4 tsp of crushed red pepper flakes.
  • Salt and pepper to taste
  • Butchers twine
  • 2 onions (roughly chopped)
  • 2 carrots roughly chopped
  • 2 turnips roughly chopped


  1. Preheat oven to 450-degrees.
  2. Combine sage, rosemary, garlic, olive oil, wine and crushed red pepper flakes and purée in a food processor until smooth. Season with salt and pepper and combine.
  3. Lay the pork flat and massage the herb mixture on the inside and out.
  4. Roll up the pork like a roulette and tie it with the butcher twine. It does not have to look beautiful, just tie it up so that it stays together
  5. Place all the vegetables in a large roasting pan or Dutch oven. Toss with olive oil, salt and pepper.
  6. Place the roast on top of the veggies and put in the oven.
  7. Roast for 10 minutes then drop the temperature to 375-degrees.
  8. Continue to cook until internal temperature of the roast reaches 145-degrees.
  9. Remove and let rest under a foil tent for 15 minutes.
  10. Snip off twine. Slice and enjoy!!!
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