Convection is the ideal mode for cooking a stuffed pork shoulder roast in order to prevent the meat from drying out while cooking. Pork shoulder can be braised with liquid in a Dutch oven or slow-roasted on a rack in a shallow pan, but when it is butterflied, pounded, and stuffed the cooking time is significantly reduced.

If you are not sure about butterflying the roast, ask the butcher to do it for you, basically you are cutting it open like a book. Once butterflied then pounding the meat with a meat tenderizer will increase the surface area for stuffing. 

This cut of meat is best cooked low and slow, I used the Convection Roast Mode, 350°F degrees for 30 minutes then reduced the oven temperature to 325°F and continued cooking my 3lb roast for another 1 1/2 hours.

Cuts of meat like pork shoulder require longer cooking to tenderize, so doneness is determined by the texture of the meat.  At the end of the cooking time, it should be almost fork tender. Adding some stock and wine to the roasting pan will create enough juices to make a delicious pan sauce.

INGREDIENTS

3 - 4 lb. pork shoulder roast, butterflied

1 whole shallot, diced

3 cloves garlic, minced

½ tsp mixed Italian seasoning

Pinch of dried red chilies

1 10 oz package, washed baby spinach, coarsely chopped

¼ cup grated Parmesan cheese

½ cup grated Fontina cheese

1 cup of stock (optional) to add to the roasting pan

½ cup white wine (optional) to add to the roasting pan

PREPARATION

Begin by preparing the stuffing.

Sauté the shallots and garlic gently for a few minutes in a little olive oil and butter. Stir in the Italian seasoning and red chilies then add the spinach in handfuls until it has all wilted.

Set the stuffing aside to cool then combine it with the cheeses.

Cut about 8 or 9 lengths of butcher twine to have it ready to tie up the roast.

Heat the oven in the Convection Bake or Convection Roast mode to 350 degrees.

Lay the butterflied roast on a rimmed baking sheet and sprinkle some kosher salt and fresh pepper over the meat then spread the stuffing evenly over the meat, leaving a 1” border around the edge.

Tie one length of string around the center of the roast, then tie the rest of the roast in 1 - 2” intervals.  Season the outside of the meat with some Kosher salt and cracked pepper and a sprinkle of mixed Italian seasoning and drizzle with a little olive oil to coat. Place the roast on a rack in a shallow pan and add the stock and wine to the pan.

After 30 minutes, reduce the oven temperature to 325 F and cook the roast for another 1 ½ hours.  Be sure to let the meat rest for 15 minutes before slicing.

Serves 6