Description
A whole pork butt is butterflied and filled with a mixture of chopped peaches bell peppers and Creole seasoning before rolling and roasting to infuse sweet heat throughout. Steak seasoning on the exterior adds savory crust while the filling steams inside for moist results. Oven time of 3-4 hours at moderate heat produces elegant slices with surprise fruity pockets. This original preparation elevates pork butt into a showstopping stuffed roast.
Cultural Background
Creole seasoning draws from the rich culinary traditions of New Orleans and Louisiana, blending French, Spanish, African, and Caribbean influences that emerged in the 18th and 19th centuries among Creole communities. Pork shoulder roasts have long been a staple in Southern American cooking for their affordability and ability to feed crowds, often prepared for family gatherings or celebrations. Stuffing techniques echo European rolled roasts adapted with local Southern produce like peaches from the Southeast and bell peppers central to Creole dishes, creating this inventive fusion of sweet-spicy flavors in an unexpected pork presentation.
Recipe Info
PREP TIME: 45 minutes
COOK TIME: 3 hours 30 minutes
TOTAL TIME: 4 hours 15 minutes
SERVINGS: 10
DIFFICULTY: Medium
Ingredients
- 1 (6- to 8-pound) boneless pork butt
- 4 ripe peaches, pitted and chopped
- 3 bell peppers (any color), seeded and chopped
- 3 tablespoons Creole seasoning, divided
- 2 tablespoons steak seasoning
Instructions
- Preheat the oven to 325°F. Place the pork butt on a cutting board and butterfly it by making a deep horizontal cut through the center, stopping about 1 inch from the opposite side, then opening it flat like a book to create an even layer no thicker than 2 inches; trim any excess fat if needed for evenness.
- In a large bowl, combine the chopped peaches, chopped bell peppers, and 2 tablespoons of the Creole seasoning; mix thoroughly until the fruit and vegetables are evenly coated.
- Spread the peach-pepper mixture evenly over the butterflied pork surface, leaving a 1-inch border around the edges to prevent leakage during rolling.
- Starting from one long side, tightly roll the pork back into its original shape, enclosing the filling; secure with kitchen twine every 2 inches to hold the roll together.
- Rub the exterior of the rolled pork evenly with the remaining 1 tablespoon Creole seasoning and all of the steak seasoning for a flavorful crust.
- Place the stuffed roast seam-side down on a rack in a roasting pan; insert a meat thermometer into the thickest part avoiding the filling.
- Roast in the preheated 325°F oven for 3 to 4 hours, or until the internal temperature reaches 195°F to 205°F for tender, sliceable results with moist steamed filling; baste occasionally with pan juices if desired.
- Remove from the oven, tent loosely with foil, and rest for 20 minutes before removing twine and slicing into 1-inch thick portions to reveal the colorful pockets.
Tips
- Use a sharp knife and work slowly when butterflying to avoid cutting through the meat entirely, ensuring a secure roll.
- Avoid overstuffing the pork as excess filling may spill out during roasting; press the mixture gently into place.
- If peaches are very ripe and juicy, drain excess liquid from the stuffing mixture briefly to prevent sogginess in the roast.
Nutrition
Calories: 520
Protein: 42g
Carbs: 12g
Fat: 34g
Tags
Invent a completely original dish that h