ALABAMA ROAST RECIPES

Steps:

• In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, about 45 minutes. Sprinkle with basil.

Steps:

• Preheat oven or grill to 425 F.
• Butterfly boneless pork shoulder (or have your local butcher do this step). Transfer pork to parchment paper (twice its size), and fold parchment over pork. Place in a large ziploc bag and use a meat mallet to tenderize pork. Remove from bag. Unfold parchment and lay pork flat.
• Pulse mushrooms in a food processor 10 times, to chop fine. Set aside.
• Brown Italian sausage in a skillet over medium-high heat, using a wooden spoon to break up into small pieces. Once browned (around 5 minutes), use a slotted spoon to transfer sausage to a glass bowl, and set aside to cool.
• While the skillet is hot, sauté the mushrooms in the rendered sausage fat. Mix minced garlic clove with salt and chili flakes, then add to mushrooms along with diced onion. Sauté for 3 minutes, until onions are tender. Set aside.
• Combine ricotta, olives, and sun-dried tomatoes in a food processor. Process on high for 30 seconds, until well combined and no large pieces remain. Set aside.
• To assemble roast, start by seasoning pork shoulder with 1 tablespoon of Good Fella. Then add an even layer of Italian sausage, and then spread ricotta mixture over pork with a rubber spatula. Top layer of ricotta with prosciutto, followed by mushrooms. Sprinkle parsley and parmesan cheese over the mushrooms.
• Now roll and tie the pork shoulder with butcher’s twine. Use parchment paper to guide the rolling process. Slowly roll, pressing down gently. Remove parchment paper. Season pork with the remaining 1 tablespoon of Good Fella. Tie a small loop at one end of the butcher’s twine, then truss the pork shoulder.
• Place sliced onion in bottom of roasting pan, and drizzle with ½ T olive oil. Place pork on top of sliced onions, and drizzle with remaining ½ T olive oil.
• Roast in oven for 20 minutes, then lower oven temperature to 325 F. Roast for an additional one hour and 10 minutes. Remove from oven. Transfer to cutting board to rest for 15 minutes before slicing.
• Meanwhile, heat a skillet over medium heat to reduce pan jus. Strain onion, set aside. Add red wine, beef stock, butter, and heavy whipping cream. Reduce 5 to 7 minutes, or until sauce coats the back of a spoon. Gently stir in onion.
• Slice roast into 1 inch pieces. Serve with mashed potatoes, pan reduction, and chopped parsley.