Convection Cooking: The Secret to Juicy and Tender Stuffed Pork Shoulder

There are many different ways to cook a pork shoulder roast; they all take time, but the results are worth the effort. Pork shoulder can be braised in liquid and shredded for pulled pork or for enchiladas, or it can be slowly roasted and cut into melt-in-your-mouth slices that can be enjoyed as a meal or in a sandwich. When cut into blade steaks, pork shoulder is delicious when broiled in the oven or cooked on the grill.

Stuffing a pork shoulder and slowly roasting it until fork tender is another excellent option and is ideal when you are looking for a more elegant presentation.

Stuffed Pork Shoulder

The Easy Steps to Prepare a Stuffed Pork Shoulder Roast

Pork shoulder roasts come in varying sizes; a 4 lbs. roast will serve 8 people, and a 5 - 6 lbs. roast will efficiently serve 10 people. The shoulder cut is ideal for stuffing as it holds well when sliced. Because the meat has already been de-boned, it may be rolled and tied to hold it together; with a small roast, you may have to cut it so that it opens like a book. When you open up the roast, one side will be meatier than the other; pounding the meatier side to even it out makes it easier to roll the roast and tie it together.

Once the pork has been prepared and seasoned, it can be spread with the stuffing, rolled, and cooked or refrigerated overnight. If storing the prepared roast overnight, be sure the stuffing has totally cooled before rolling it. Before rolling the roast, cut several lengths of butcher twine long enough to encircle it so you have them handy for tying it. Insert a few metal skewers into the meat to keep the roast stable while tying it.

Stuffing the pork shoulder

Rubbing species and olive oil

Adding wine to the tray

Convection Mode and Temperature for Roasting a Stuffed Pork Shoulder Roast

When roasting large tender cuts of meat in convection, the circulating heated air can significantly reduce the cooking time. However, tougher cuts of meat, such as pork shoulder, still need to be cooked for longer periods of time at a moderate temperature to tenderize the meat. Cooking the roast in a convection mode is still a good choice because the circulating heat helps preserve moisture and cooks the food more evenly. An additional bonus is that you can bake a casserole simultaneously.

For best results, either the Convection Roast or Convection Bake mode can be used, and be sure to place the roast on a rack in a shallow pan to help keep the meat nice and juicy. Onions and a coarsely chopped carrot can be added to the pan to create a flavorful pan sauce from the rendered drippings.

A short burst of high heat, 350°F for 30 minutes, then a lower oven temperature of 325°F for another hour and a half is ideal for a smaller roast, whereas a larger roast may need 2 and a half to 3 hours. Always factor in 15 minutes of resting time before slicing the meat.

Can I Use the Oven Meat Probe When Roasting Pork Shoulder?

An oven meat probe that you can program to the exact internal temperature you want a cut of meat to reach is ideal for many roasts. However, it is really important that the probe is inserted into the meat in order to register the temperature. This can be very tricky with a stuffed roast because if the tip of the probe is in the stuffing, it will not register the correct internal temperature.

The desired result with a stuffed pork shoulder roast is tenderness, which can only be achieved with long, slow cooking. If you want to determine if the meat has reached a specific temperature, you can check it with an instant-read thermometer when you remove it from the oven. Remember that the internal temperature of meat will continue to rise when it rests outside the oven. If the meat is tender after two to three hours of cooking, it’s safe to say it has been safely cooked through.

Fall is a great time for baking pies, so if you love baking pies, check out my next post to understand how Convection can help you achieve great results.

Larissa, Your Convection Enthusiast