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Bella’s Baked Stuffed Pork Shoulder

This impressive center piece turns a budget-friendly pork shoulder into a gourmet feast. By searing the meat first to lock in juices and then stuffing it with a molten core of cheese and savory bacon, you create a beautiful contrast of textures. Using the "lace and loop" toothpick method ensures the rich filling stays inside the roast rather than melting onto the pan, making it a perfect showstopper for dinner parties.
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Prep Time 15 minutes
Cook Time 1 hour
Servings 4

Ingredients
  

  • 1 3–4 lb boneless pork shoulder roast
  • 8 oz block of cheese such as sharp cheddar, gouda, or monterey jack, cut into 1-inch cubes
  • 4 –6 strips of thick-cut bacon cut into 1-inch chunks
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions
 

  • Sear the Meat: Heat a large cast-iron skillet or heavy-bottomed pan over High heat. Once the pan is shimmering, place the pork shoulder in the pan. Sear for approximately 5 minutes per side until a deep golden-brown crust forms.
  • Create the Pocket: Transfer the seared meat to a large cutting board. Using a long, sharp carving knife, carefully cut a deep, wide pocket into the thickest part of the shoulder, being careful not to cut all the way through to the other side.
  • Stuff: Push the cheese cubes and bacon chunks deep into the pocket until it is tightly packed.
  • Seal the Opening: Insert wooden toothpicks at 1-inch intervals across the opening of the pocket. Take a length of kitchen twine (string) and lace it around the toothpicks in a crisscross "shoelace" pattern, looping it tightly to seal the edges of the meat together.
  • Prepare for Baking: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  • Season: Place the stuffed shoulder onto the baking sheet. Using a pastry brush, coat the entire surface of the pork with the 2 tablespoons of melted butter. Sprinkle evenly with the smoked paprika, salt, and pepper.
  • Bake: Roast in the center of the oven at 375°F for 50 minutes. The internal temperature of the meat (not the filling) should reach 145°F (63°C) for a juicy finish.
  • Rest and Serve: Remove from the oven and let the roast rest for 10 minutes. Carefully remove the string and toothpicks before slicing into thick rounds.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in a covered pan over low heat to keep the cheese creamy.

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