Stuffed, Braised Pork Shoulder - Restaurant Association of Nova Scotia

Ingredients

• 4 lb pork shoulder roast, boned
• 2 Tbsp olive oil
• 2 cups stock, beef, chicken, or pork (boiling)
• 1 cup dry white wine
• 1 sprig rosemary
• 2 bay leaves
• 1 teaspoon mixed dried herbs (can use an herbes de provence blend)
• 2 garlic cloves, lightly crushed
• 6 juniper berries, lightly bruised
• 2 Tbsp chopped parsley
• 1 teaspoon mixed dried herbs (herbes de provence)
• 2 garlic cloves
• Salt and pepper
• 1 egg
• 1/4 cup bread crumbs