The Heart of the Feast
This roast is the star of my Christmas table. I have made it for years. It feels like a hug on a plate.
The secret is the stuffing inside. It is full of garlic and fennel. Doesn’t that smell amazing? It matters because every slice tells a story. You see the beautiful swirl of meat and herbs.
A Little Kitchen Magic
Do not let the steps scare you. Butterflying the pork is just cutting it to open it up. Then you pound it flat. I use my old rolling pin. I still laugh at that.
Knead the stuffing with your hands. Feeling the mix is important. It connects you to the food. What is your favorite kitchen tool to use? Mine is my hands.
Why We Tie It Up
You roll the pork around the stuffing. Then you tie it with string. It looks like a little gift. This matters because it keeps all the good juices inside.
The roast cooks slow first, then fast. This makes it tender and gives it a crispy crust. *Fun fact: The sugar in the rub helps make that beautiful, dark brown color.* It is worth the wait.
Grandpa’s Favorite Part
The best part is the rest. You must let the meat sit after cooking. My husband always tried to sneak a slice early. The juices would run out!
Letting it rest matters. It lets the juices settle back into the meat. Then every bite is moist and perfect. Do you have a family member who tries to sneak tastes?
Your Turn at the Table
This recipe is for sharing. It makes two smaller roasts. You can give one to a neighbor. That is the true spirit of the season.
When you slice it, see the beautiful spiral. Share that moment with your family. What is your favorite food to share during the holidays? Tell me about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Vegetable oil | 2 tablespoons | |
| Onion, chopped fine | 1 | |
| Garlic cloves, minced | 10 | |
| Ground pork | 8 ounces | For the stuffing |
| Fresh bread crumbs | 1 cup | See note below table |
| Fresh parsley, finely chopped | 3 tablespoons | |
| Fennel seeds | 1 teaspoon | |
| Red pepper flakes | ½ teaspoon | |
| Salt | 1 teaspoon | For the stuffing |
| Large egg, lightly beaten | 1 | |
| Brown sugar | 2 tablespoons | For the pork rub |
| Salt | 1 tablespoon | For the pork rub |
| Pepper | 1 tablespoon | For the pork rub |
| Boneless pork shoulder roast | 1 (4- to 5-pound) | Often labeled Boston butt; see note below table |
A Festive Pork Roast for Christmas
Hello, my dear. Come sit at the table. Let’s talk about our holiday roast. This recipe is a story on a plate. I learned it from my own grandmother, you know. We would make it together every Christmas Eve. The smell would fill the whole house. It was pure magic.
Instructions
Step 1: First, let’s make the stuffing. Warm some oil in your big pan. Cook the chopped onion until it’s soft and golden. Doesn’t that smell amazing? Stir in the garlic for just thirty seconds. (A hard-learned tip: let this mixture cool before adding the egg. You don’t want scrambled eggs in your stuffing!).
Step 2: Now, put that onion in a big bowl. Add the ground pork, bread crumbs, and all your herbs. Get your hands in there and mix it well. I still laugh at how messy this part is. It’s the best way to feel the food. What’s your favorite part of cooking with your hands? Share below!
Step 3: Next, prepare your pork roast. Mix the brown sugar, salt, and pepper. Butterfly your pork and pound it gently. You want a nice, even rectangle. Spread the stuffing all over each piece. Leave a little border around the edges. Then, roll it up like a cozy blanket.
Step 4: Tie your rolls snugly with kitchen twine. Rub the sweet spice mix all over them. Place them on a baking sheet and cover tightly with foil. Roast them low and slow for about two hours. This makes the meat so tender it will melt.
Step 5: Finally, take off the foil. Turn up the oven heat to get a beautiful brown crust. Let the roast rest on the board for twenty minutes. This keeps all the lovely juices inside. Slice it up and see your beautiful swirl of meat and stuffing. You did it!
Creative Twists
Add chopped dried apricots to the stuffing for a sweet, cheery surprise.
Use apple cider in the pan instead of water for a fragrant steam.
Swap fennel seeds for a pinch of ground cloves for a deeper spice.
Which one would you try first? Comment below!
Serving & Pairing Ideas
Slice this roast thick on a big platter. I love it with buttery mashed potatoes. Roasted carrots and parsnips are perfect too. For a drink, a glass of spicy ginger beer is so fun. For the grown-ups, a rich red wine pairs beautifully. Which would you choose tonight?
Keeping Your Holiday Pork Roast Happy
Let’s talk about leftovers. This roast is even better the next day. Cool it completely before storing. Slice it and keep it in the fridge for up to four days. You can also freeze the slices for two months. Wrap them tightly in foil first.
To reheat, use a covered dish with a splash of broth. Warm it in a 300-degree oven. This keeps the meat tender and juicy. I once reheated it in the microwave. It made the meat a bit tough. The oven is much gentler.
You can make the stuffing a day ahead. This saves you time on a busy day. Batch cooking matters because it gives you more time with family. You are not stuck in the kitchen all day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, the stuffing might seem too wet. Do not worry. Fresh bread crumbs can vary. Just add a few more crumbs until it holds together. I remember when my first stuffing was very soft. It still cooked up perfectly inside the roast.
Second, tying the roast can be tricky. Use simple loops of kitchen twine. Space them about an inch apart. It does not need to be perfect. This matters because it holds all your delicious stuffing inside. Nothing will fall out.
Third, the sugar rub might look dark. Do not panic. The sugar caramelizes and makes a lovely crust. It is not burned. This step matters for a beautiful flavor and color. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free bread for the crumbs. It works just the same.
Q: Can I prepare any part ahead?
A: Absolutely. Make the stuffing mixture the day before. Keep it covered in the fridge.
Q: I do not have fennel seeds.
A: That is okay. Use a pinch of dried thyme instead. The flavor will still be wonderful.
Q: Can I make a smaller roast?
A: You can. Just use a smaller pork shoulder. Reduce the roasting time a little.
Q: Any optional tips?
A: Add some chopped apple to the stuffing. It gives a sweet, festive touch. Which tip will you try first?
*Fun fact: A “Boston butt” comes from the pig’s shoulder, not its rear end!*
From My Kitchen to Yours
I hope this recipe brings warmth to your table. Cooking is about sharing love and stories. I would love to hear about your cooking adventure. Did your family enjoy it? What memories did you make around the table?
Please tell me all about it in the comments below. Have you tried this recipe? Your stories are my favorite thing to read. Thank you for letting me join your holiday preparation.
Happy cooking!
—Elowen Thorn.
A Festive Pork Roast for Christmas
Description
A festive and flavorful stuffed pork roast, perfect for a holiday centerpiece.
Ingredients
Stuffing:
Pork:
Instructions
- For the stuffing: Heat oil in large nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds; transfer to large bowl and let cool. Add ground pork, bread crumbs, parsley, fennel seeds, pepper flakes, salt, and egg to bowl with onion mixture and knead with hands until well combined.
- For the pork: Adjust oven rack to middle position and heat oven to 300 degrees. Combine sugar, salt, and pepper in small bowl. Butterfly pork and pound to ¾-inch thickness; you should have rectangle measuring about 15 by 8 inches. With long side facing you, cut pounded pork in half crosswise. Spread stuffing in even layer over each half of pork, leaving a 1-inch border around edges. Roll and tie each half securely with kitchen twine at 1-inch intervals. Rub roasts evenly with sugar mixture and transfer to rimmed baking sheet. Cover baking sheet tightly with foil and roast until meat registers 170 degrees, about 2 hours.
- Remove foil and increase oven temperature to 400 degrees. Cook until roasts are well browned and meat registers 190 degrees, about 30 minutes. Transfer roasts to cutting board, tent with foil, and let rest 20 minutes. Remove kitchen twine. Slice and serve.
Notes
- Boneless pork shoulder, often labeled Boston butt, is usually wrapped in netting. If all you can find is a bone-in roast, have the butcher remove the bone. To make the bread crumbs, pulse 1 or 2 pieces of hearty white sandwich bread in a food processor until coarsely ground.