Idaho Stuffed Pig Recipe
Make Idaho Stuffed Pig Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Shoulder (Stuffed Pig) and Trussing
Idaho-Style Stuffing (Potato-Corn-Sausage)
Basting Glaze & Serving
Method
Idaho-Style Stuffing (Potato-Corn-Sausage)
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Brown Sausage and Vegetables
In a large sauté pan over medium-high heat, melt 2 tbsp butter with 1 tbsp olive oil. Add the bulk pork sausage, breaking it up with a spoon, and cook until browned, about 6–8 minutes. Add the diced onion and celery and cook until softened, about 4 minutes. Stir in thawed corn and cook for 1–2 minutes.
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Combine Stuffing Components
Transfer cooked sausage-vegetable mixture to a large bowl. Add the par-cooked potatoes, chopped sage, thyme, and parsley. Pour in 1 cup warm chicken stock and 1 cup heavy cream; fold gently to combine. Add 1 cup grated Parmesan and 1 cup breadcrumbs, then stir in the beaten egg. Season with 1 tsp salt and 1 tsp black pepper. The mixture should be moist but hold together; if too wet, add another 1/4 cup breadcrumbs.
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Cool and Chill
Allow the stuffing to cool to room temperature, then chill in the refrigerator for 30 minutes to firm up — this makes it easier to stuff the pork and reduces roasting time from uneven heat.
Pork Shoulder (Stuffed Pig) and Trussing
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Prepare Pork Shoulder
Preheat oven to 325°F (163°C). Pat the boneless pork shoulder dry with paper towels. If the shoulder is a single whole piece, create a pocket: place the shoulder fat-side down and, using a sharp knife, make a horizontal slit through the center to make a cavity about 2–3 inches deep and wide enough to accept stuffing. If using a bone-in shoulder or multiple pieces, butterfly as needed to create a cavity or stable sandwich for stuffing. Reserve trimmed fat to layer over the stuffed area.
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Season Exterior
In a small bowl combine 3 tbsp kosher salt, 2 tbsp freshly ground black pepper, 2 tsp smoked paprika, and 1 tbsp garlic powder. Rub 4 tbsp olive oil over the entire exterior surface of the pork, then rub the dry spice mix all over the shoulder, including inside the cavity. Let sit at room temperature for 20 minutes (or refrigerate up to 2 hours uncovered for a mild dry brine).
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Stuff the Shoulder
Spoon the chilled Idaho stuffing into the prepared cavity, pressing gently to fill without over-packing (overpacking prevents even cooking). Mound a little extra stuffing on top if you wish. Fold or bring the meat together and press. Use trussing twine to tie the shoulder: run several loops along the length of the roast to secure the stuffing and create an even roast shape. Tuck any reserved fat or slather softened butter over seams to promote browning.
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Make Roasting Rack and Roast Low & Slow
Place the stuffed and tied shoulder on a rack set inside a roasting pan. Pour 1 cup chicken stock into the pan (not over the roast). Cover the roast loosely with aluminum foil, sealing but allowing some air circulation. Roast in the preheated 325°F oven for about 3 to 3 1/2 hours, or until the internal temperature of the meat (in the thickest part of the shoulder, not in the stuffing) reaches 195°F–200°F for tender pulled texture, or 155°F–160°F if you prefer sliceable but still moist pork. If reaching target internal temp earlier, adjust time accordingly.
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Baste and Finish
During the last 45 minutes of roasting, remove the foil and baste the roast every 10–15 minutes with the glaze (see next section) or pan juices to build a glossy crust. If you prefer a crispier exterior, increase oven to 425°F for the final 10–15 minutes while monitoring to prevent burning.
Basting Glaze & Serving
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Prepare Glaze
While the roast cooks, make the glaze: in a small saucepan combine 1 cup apple cider vinegar, 1 cup brown sugar, 2 tbsp Dijon mustard, and 2 tbsp maple syrup. Bring to a simmer over medium heat and reduce gently until slightly thickened and syrupy, about 8–10 minutes. Off heat, whisk in 1 tbsp butter if desired for shine.
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Final Rest and Carve
When the roast reaches your target internal temperature, remove it from the oven and tent loosely with foil. Let rest for 20–30 minutes; internal temperature will rise slightly and juices will redistribute. Remove twine carefully and slice across the grain, taking care that the stuffing stays intact. If you roasted to pulled-pork temperature (195°F–200°F), shred the outer meat and serve with chunks of stuffed interior on the side.
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Serve
Drizzle reserved pan juices and some glaze over slices or pulled pork. Garnish with chopped fresh parsley. Serve with additional warmed stuffing on the side, roasted vegetables or a crisp slaw, and pickles if desired.