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Stuffed Pork Shoulder Roast

If you are not sure about butterflying the roast, ask the butcher to do it for you. My roast was just over 3lbs, once I butterflied it, I pounded it with a meat tenderizer to increase the surface area for stuffing. I used the Convection Roast Mode, 350 degrees, and set the timer for 1 hour 15 minutes.  At that time I reduced the temperature to 325 and cooked the roast for another 20 minutes.  Once removed from the oven I let the roast rest for 15 minutes before slicing.

My small roast easily served 6 people but a larger roast will serve 8 to 10 people. If using a 5 - 6lb roast, increase the stuffing quantity and cook the roast for at least 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. I added some stock and wine to the roasting pan to use for making a pan sauce.

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3 - 4lb pork shoulder roast, butterflied

1 whole shallot, diced

3 cloves garlic, minced

½ tsp mixed Italian seasoning

Pinch of dried red chilies

1 10oz 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


Begin by preparing the stuffing.

Saute 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.

Reduce the oven temperature after 1 hour 15 minutes and cook the roast at 325 for another 15 - 20 minutes until tender. Skim the fat from the pan juices and reduce the liquid over moderate heat to serve with the roast.



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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