Triple Pork Shoulder Roast ~ Oktoberfest Dinner
If using an enhanced pork shoulder, do not salt it, it is already plenty salty. You can buy precooked bacon that's perfect to use, Boar's Head and Hormel are two readily available brands. Check the bacon/hot dog/packaged lunch meat section, or the deli of your grocery store.
Ingredients
- 1 3-3.5 pound pork shoulder a.k.a. pork butt or Boston butt
- 3 German sausages removed from casings or about 1.5 pounds loose
- 6-8 slices of precooked but not crispy bacon
Instructions
- If pork roast has a net on it, slide it off so you can reuse it. If it's tied cut it off and have twine ready to retie it.
- Put pork roast on a cutting board, short side to you.
- Hold your knife lengthwise to the roast and parallel to and an inch above your cutting board. Start slicing into the pork roast while rolling it away and you will spiral cut it open.
- Press and flatten the German sausage evenly onto the pork completely from edge to edge.
- Roll pork back up gently pressing so that it is firmly rolled and doesn't have any gaps.
- Lay the bacon lengthwise on the top and down the sides.
- Put the net back on without moving the bacon, or tie the pork roast at 1 1/2 inch intervals.
- Cook:
- Slowcooker: Add 1 cup water to cooker with pork and cook 5-6 hours on low. If using enhanced pork, no need to add liquid.
- Pressure cooker: add 1-2 cups broth or water, cook 1- 1 1/2 hours on high, depending on size, release pressure naturally.
- Oven: Preheat to 325 degrees. Put roast in a Dutch oven with 1 cup broth or water. Cover and cook 3-4 hours.