Yes, this takes some work, but haven't you always wanted to smash away at something with a meat hammer and then roll it around some gooey cheese? Of course you have.
Serves 6 to 8
- 4 celery ribs, trimmed and
- 3 leeks, trimmed of green
ends and cleaned, cut into half-moons
- 3 large Granny Smith apples,
cut into medium dice
- 2 cloves garlic, chopped
- 4 tablespoons canola oil
- ¼ cup chopped fresh sage
- ½ cup crumbled gorgonzola,
aged cheddar or cheese curd (or combination)
- ½ cup chicken stock
- 2 tablespoons apple juice
- 1 cup sourdough bread cubes,
- 1 pork shoulder, deboned, butterflied and pounded into a 5"x9" rectangle
- Salt and pepper
- 1 tablespoons canola oil for
Sauté the celery, leeks,
apples and garlic in canola oil over medium-high heat until lightly browned.
Add sage and cheese curd. Set aside and let it cool.
Whisk together stock and
apple juice concentrate. Soak bread with this mixture until absorbed. Squeeze
bread gently to release extra liquid and then chop roughly. Add to the apple
sauté and mix in. Do not proceed with recipe until filling is completely
Spread the deboned pork
shoulder out on a sanitized surface. Salt and pepper both sides, then place the
shoulder skin-side down. Place filling down in the first third section of the
cut, lengthwise, in an even strip. Roll, from the filling to the end, and
secure with kitchen twine.
Place a roasting pan over
two burners and heat a bit of canola oil in it; bring it to medium-high heat.
Sear the roulade on all sides, and then set aside. Place a rack inside the
roaster, and then place the roulade on top of it. Bake at 375º F for 1½ hours,
or until the center reaches 165º F. Remove from oven and let rest 5 to 7
minutes before serving.