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    Recipe for roast stuffed pork shoulder

    Chefs Carolyn Johnson and Bill Flumerfelt in their kitchen at home.
    John Tlumacki/Globe Staff
    Chefs Carolyn Johnson and Bill Flumerfelt in their kitchen at home.

    Serves 6

    1boneless pork shoulder or Boston butt (3 to 3¼ pounds), butterflied to a thickness of about 1 inch
    Salt and black pepper, to taste
    1teaspoon fennel seed, crushed, or more to taste
    ½teaspoon crushed red pepper
    Grated rind of 1 lemon
    2cloves garlic, finely chopped
    ¼cup chopped fresh parsley
    2teaspoons chopped fresh rosemary
    2teaspoons chopped fresh thyme
    3tablespoons canola oil
    12cipollini onions, peeled

    1. Set the oven at 300 degrees.

    2. Place the meat, open flat, on a cutting board. Sprinkle the top (boned side) with salt, black pepper, fennel seed, and red pepper.

    3. In a small bowl, combine the lemon rind, garlic, parsley, rosemary, and thyme. Spread the herb mixture on the meat. Roll up the meat into a cylinder (or if the pork is in 2 or 3 pieces, just layer and press them together) and tie with butcher string at 1½-inch intervals. Sprinkle the meat with salt and black pepper.

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    4. In a heavy skillet over medium-high heat, heat the oil. Lower the heat to medium and brown the pork, turning several times, for 8 to 10 minutes or until golden on all sides.

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    5. In a roasting pan, spread the cipollini around the edges of the pan. Set a rack on top and transfer the meat to the rack.

    6. Roast for 2 to 2½ hours, turning the meat every hour, or until a meat thermometer inserted into the thickest part registers 160 degrees.

    7. Transfer the meat to a cutting board and let rest for at least 10 minutes. Snip off the strings and cut the meat into slices. Adapted from Bill Flumerfelt