Shelly's Recipe

ROASTED SICILIAN PORK SHOULDER

Category: Roasts/Tenderloins - Pork

3 tbsp shallots, chopped
2 tbsp garlic, minced
5 tbsp olive oil, divided
1/2 cup pine nuts
1 cup fresh basil, chiffonade
1 cup hot Italian sausage
1 (2-3 lb) pork shoulder
3 cups fresh spinach, blanched
1 cup fontina cheese, shredded
2 tbsp cracked black pepper, kosher salt, dried basil and minced garlic
1/2 tbsp red pepper flakes

For stuffing, saute shallots and garlic in 2 tbsp oil until light brown; transfer to a large bowl. Add pine nuts, basil and sausage; mix well.

Butterfly pork shoulder. Place spinach down center, top with stuffing, then cheese. Roll up and tie. Rub should with 3 tbsp olive oil and spices. Roast at 350 until meat reaches internal temperature of 160. Let rest 10 minutes before slicing. Serves 10