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 diced
- 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 concentrate
- 1 cup sourdough bread cubes, crusts off
- 1 pork shoulder, deboned, butterflied and pounded into a 5"x9" rectangle
- Salt and pepper
- 1 tablespoons canola oil for browning
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 cooled.
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.