FoodGirl and the kitchen

A Perfect Roast… Herb Stuffed Pork Shoulder

A client of mine asked me, “I need to wow my guests for my daughter’s birthday dinner, but I need something simple. Got any ideas?”

“Of course! How about a stuffed pork roast?”

Without hesitation she answered, “You know what, I’ll just order in.” And with that she hung up.

Why is it that the word roast seems to make my clients and friends run screaming to the next takeout restaurant?! I think, because roasts have been reserved for special occasions, people automatically get the picture of chaotic women running frantically around their kitchens, feverishly basting their roasts, hoping for a roast to wow their guests with. The truth of the matter is that roasts are easy. No, really! In order to have a successful roast, you need one really important tool – a meat thermometer. A thermometer takes all the guesswork out of a perfect roast.

For this particular roast I found a really beautiful pork butt (which is actually a cut of meat from the shoulder of the pig.) I asked my butcher to remove the bone from it and toted the bad boy home. Once home, I rub a dub dubbed my pork down with some herbs, tied it up and stuck it in my oven. An hour and several degrees later I had an incredible dinner that wowed my toughest (and most spoiled) critic – my hubby. Savory, succulent and delicious were just some of the words used to describe this roast.

…What happened to my client? Well, I made her eat her words. Literally! She did order takeout and then I brought her this roast. Needless to say, she never questioned me again.

Good eating everyone!


1 3-5 pound pork butt, boneless

8 garlic cloves *I like a very garlicky flavor, feel free to use less, if you like it a bit milder*

5 sprigs of rosemary, stems removed

3 sage leaves

1/4 cup of olive oil

1/2 cup white wine

1/4 tsp of crushed red pepper flakes

salt and pepper to taste

butcher’s twine

2 onions, roughly chopped

2 carrots, roughly chopped

2 turnips, roughly chopped


1. Preheat oven to 450 degrees.

2. Combine sage, rosemary, garlic, olive oil, wine and crushed red pepper flakes and purée in a food processor until smooth. Season with salt and pepper and combine.

3. Lay the pork flat and massage the herb mixture on the inside and out.

4. Roll up the pork like roulette and tie it with the butcher twine. *It does not have to look beautiful, just tie it up so that it stays together*

5. Place all the vegetables in a large roasting pan or Dutch oven. Toss with olive oil and salt and pepper.

6. Place the roast on top of the veggies and put in the oven.

7. Roast for 10 minutes, then drop the temperature to 375 degrees.

8. Continue to cook, until internal temperature of the roast reaches 150 degrees.

9. Remove and let rest under a foil tent for 15 minutes.

10. Snip off twine. Slice and enjoy!!!

Make sure you check Mila’s blog at for more tips and tutorials.






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