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Stuffed Roast Pork Recipe
|Pork butt/Pork leg||5 Pound, boned|
|Apricot dressing||1 Cup (16 tbs)|
|Chicken broth/Vegetable stock||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
Calories 512 Calories from Fat 292
% Daily Value*
Total Fat 33 g50%
Saturated Fat 11.2 g55.8%
Trans Fat 0.3 g
Cholesterol 175.8 mg
Sodium 505 mg21%
Total Carbohydrates 6 g2%
Dietary Fiber 0.15 g0.61%
Sugars 0.9 g
Protein 49 g98.7%
Vitamin A Vitamin C
Calcium 4.3% Iron 16.7%
*Based on a 2000 Calorie diet
Stuff cavity with apricot dressing.
Fasten securely with string to hold shape.
If rind is still on, score it with sharp knife to facilitate carving.
Place meat on rack in roasting pan, and cook, uncovered, until well doneâ€”about 3 1/2 hours at 325Â°F.
Let roast stand in warm place 10 minutes while making gravy, to make carving easier.
Skim fat from pan juices.
Stir flour into pan juices to thicken, adding enough chicken broth to achieve correct consistency.
Taste for seasoning.
Remove string from roast before bringing to table.
Note: Have your butcher remove bone from roast when you buy it; ask him to leave rind on if you prefer crisp, crunchy top.