Easy slow cooked pork shoulder stuffed with secret filling


I’m very excited to talk to you about this easy slow cooked pork shoulder stuffed with secret filling. Why? Because it is such a delicious and easy to make meal which can feed a whole family and it is so impressive to serve to a special dinner. And when I say the whole family, I mean babies included (if you skip the salt)! But what I mostly love about this recipe is that with such a minimal effort you can cook such a delicious dish. So, let’s get into cooking people!

The filling

This is the simplest filling that you can imagine. Just four ingredients come together to make some magic. Sweet potatoes, apples and chestnuts compliment each other so well and conclude to a slightly sweet outcome. With a touch of savory flavor from the cheese which binds everything together. Keep in mind that you can eat the filling as is or serve it as a delicious side dish if you don’t want to stuff your pork.

The sauce

Well, you can still eat the pork shoulder as is, it’s so juicy and delicious but if you want to move this to the next level, you should definitely make the sauce. You don’t really need to do anything special! After the meat is ready just strain all the delicious juices from the pot and add some arrowroot flour (check my instructions on the recipe card below) to thicken the sauce. All the flavors from the meat and the oranges will make this sauce super delicious.


  1. You can ask your butcher to butterfly the pork shoulder so you save some time
  2. I highly recommend to use a cast iron pot as you can brown the meat at your stove top AND cook in the oven using just one pot! I find this as a huge win! Less dishes friends!
  3. The recommended cooking time is 2 hours but every oven is different so keep an eye on your meat as no-one likes over cooked meat
  4. Let the meat rest for about half an hour before you cut it. This way it will remain juicy inside

Easy slow cooked pork shoulder stuffed with secret filling

Recipe by Panos EatsCourse: MainDifficulty: Easy


Prep time


Cooking time




  • 3 pounds (1.36 kilograms) boneless pork shoulder, butterflied

  • 1 small sweet potato, shredded

  • 2 apples, shredded

  • 6 oz (170.1 grams) chestnuts, boiled and crusted

  • 4 oz (113.4 grams) cheddar cheese, shredded

  • 2 oranges

  • 2-3 tbsp olive oil

  • 1 tbsp arrowroot flour

  • salt and pepper to taste


  • For the filling
  • In a pot, sauté over medium heat the shredded sweet potato and shredded apples for 5 min until they start to soften
  • Remove the pot from the heat and add the crusted chestnuts and cheddar and stir
  • For the pork shoulder
  • Preheat oven at 325F (162.78 degrees Celsius)
  • In a cutting board place a parchment pare and your butterflied pork shoulder on top
  • Sprinkle with salt and pepper
  • Place the filling lengthwise
  • Roll the pork and secure with strings
  • In a cast iron pot, add the olive oil and brown the pork on all sides over high heat
  • Once browned, add the orange juice
  • Cut the remaining oranges into pieces and place in the pot
  • Cover the pot and cook in your oven for about 2 hours (make sure that you check half way through and add a splash of water if needed)
  • For the sauce
  • When ready, strain the liquid and place it in a small sauce pot
  • In a glass, stir the arrowroot flour with 2 tbsp of water and add to the sauce pot
  • Stir the sauce until it thickens, usually for 2-3 min

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