Stuffed Pork Roast - Serves 4-6
Prep Time: 1 hour
Cook Time: 2 hours, 30 minutes
Pork: Buy a 3-5 pound pork shoulder (boneless) or Pork Loin for a leaner cut. Meat will be butter flied or roll-cut ¼ to ½ inch thick, roughly 6x12 or larger. Cut it yourself or have the butcher do it for you.
If not all the pork is equal in thickness, cover with plastic wrap and lightly pound to equal thickness with a meat mallet. Don't worry if it looks too long as it may be cut in two pieces before or after it is stuffed.
Rub with half the pork rub (below) and refrigerate; then make stuffing (below).
- 6 T Smoked paprika
- 6 T Brown sugar
- 4 T Garlic powder
- 3 T Kosher salt
- 1 T Freshly-cracked black pepper
- 1 ½ cups cornbread stuffing mix or regular stuffing mix (follow directions on bag or box and gather other ingredients as needed)
- Olive oil
- One small diced onion
- 2 shallots finely chopped
- 4-6 clove garlic, minced
- 2-3 ribs celery, small dice
- 2 large carrots, small dice
- 2 portabella mushrooms, medium dice
- Rosemary finely chopped
- Thyme finely chopped
- Oregano finely chopped
- Three Italian sausage (Hot or Mild), parboiled
- Freshly-cracked black pepper
- 1 egg, lightly beaten
- 5 ounces black cherry jam (reserved for stuffing later)
- Saute onions and shallots in butter and oil.
- Add the garlic, celery and carrots and continue cooking until soft. Remove from pan and set aside.
- Cook the mushrooms until golden brown.
- Allow all vegetables to cool.
- Parboil or grill the Italian sausage. Cool and set aside.
- Make stuffing according to stuffing directions. Add the vegetables, fresh herbs, salt, pepper and beaten egg; mix thoroughly.
Enjoy a spectacular stuffed pork roast on your Saffire kamado no gas, gadgets, or electricity required.
- Remove pork from refrigerator and place on sheet pan.
- Spread stuffing onto butterflied pork, leaving a 1½-inch border all the way around.
- Spread a thin layer of cherry jam over the stuffing.
- Lay the sausage end-to-end along the long side about 1½-inches from the outside edge.
- Roll starting with the end where you laid the sausages.
- Truss with butcher twine. For easier handling and cooking, cut the roast into two portions.
- Return stuffed pork roast(s) to refrigerator and get grill fired up. Season again with remaining rub.
1. Prepare Saffire for roasting with heat deflector (see Saffire manual, page 11).
2. Place the drip pan below the cooking grid.
3. Prep the grill for indirect high/medium heat (300° F/400° F) using the heat deflector and cooking grid elevator.
4. Consider using a rack with a drip pan beneath the grate to catch any dripping. These can be made into your gravy.
5. Pull pork roast(s) out of the refrigerator and allow it to get to room temperature.
6. Roast the pork roast(s) on a rack with a drip pan on cooking grid.
7. When the grill has reached 300° F, roast it for 2 hours and cover with foil.
8. After two hours adjust the temperature to 400° F and remove foil to finish and brown (until the thermometer registers 170-185° F (cooked thoroughly). Keep a close eye on it not to overcook the roast.
9. Let rest and then carve and serve with vegetables and potatoes. Gravy is also suggested. Cranberry sauce is a nice addition.