Pork Shoulder Braciole

Our new cookbook Best of the Best Cookbook Recipes arrived. My husband without missing his cue, immediately began thumbing through the plethora of recipes. In most instances he will give a quick summary of his thoughts on a new cookbook. There are only one or two responses “There are a lot of good recipes” or “I did not see anything interesting”. This time was a little different. He was immediately drawn to the the Mario Batali recipe for Pork Shoulder Braciole (the word is commonly pronounced
/bra’zhul/). This is a simple Italian dish that was common growing-up in my husband’s second generation Italian-American family. Braciole is prepared often using thin slices of beef, pork or chicken that are rolled with cheese and bread crumbs, then lightly fried in olive oil. The dish is traditionally served with a salad or potatoes. In my husband’s family braciole cooked along side the meatballs and sausage in their Sunday sauce.

There are so many versions of this dish.  Mario Batali brings this simply prepared Italian dish to a new level, while still keeping it’s authentic Italian roots. He adds chopped salami, orange zest, Percino cheese and mint. Instead of frying, he grills the braciole to intensify the flavors.

Pork Shoulder Braciole
Recipe from Mario Batali
Serves 6
1-1/2 cups toasted bread crumbs
4-ounces thinly sliced salami, cut into 1/4 inch wide matchsticks
1/2 cup freshly grated Pecorino Romano 
1 bunch mint, leaves only, finely chopped
1/2-cup finely chopped fresh Italian parsley
Grated zest of 3 oranges
1/2 cup plus 2 tablespoons olive oil
Twelve 1/2 inch-thick slices boneless pork shoulder
( about 2-1/2 pounds)
Kosher salt and freshly ground black pepper
2 oranges, cut into wedges
Combine the bread crumbs, salami, pecorino, mint, parsley, and orange zest in a large bowl and mix well. Add 1/2 cup of the olive oil and mix well with your hands or a spoon.  Set aside.
Cut twenty-four  10-inch pieces of kitchen twine. Using a meat mallet, pound the pork pieces very thin. Season on both sides with salt and pepper. Spread a thin layer of stuffing (about 1/3 cup) on each slice of meat. Starting from a long side, roll each one up like a jelly roll and tie with 2 pieces of the twine, making a little packet. Place on a plate and refrigerate until ready to cook.
Preheat a gas grill or prepare a fire in a charcoal grill.
Brush the rolls lightly with the remaining 2 tablespoons olive oil and season with salt and pepper. Place the rolls over medium-high heat and cook, turning occasionally, until deeply marked with grill marks on all sides, about 15 minutes. Turn off one burner if using a gas grill, and move the rolls to the cooler part of the grill. Cover the grill and cook, turning occasionally, for 20 to 25 minutes, or until the internal temperature is 185 degrees to 190 degrees F.
Transfer the rolls to a platter and serve with orange wedges.

37 thoughts on “Pork Shoulder Braciole

  1. I've made bracciole with round steak before but never pork. Looks really yummy the way you have it garnished and photographed. p.s. Thanks for visiting my website. Always nice to see comments–as you know.


  2. mmmm they look delicious. I like the contrast of meat and orange. And the grill cooking is intriguing to me. Your dish is amazing.In Italy there are many regions and I didn't know this recipe, maybe because its provenance is from another region of my country.Here what are known as braciole in the USA are named involtini. That comes from an Italian verb = voltare (to turn) the slice of meat around the filling. You can use the meat you prefer among chicken, turkey, beef or pork. And it's a second course (we eat pasta as main course ;))The filling may be made by a mix of eggs, parsley, carrot, ham, onion, cheese (best parmesan cheese), bread crumbs soften with milk and so on. After filled the involtino is held together with a toothpick (made of wood) and cooked in a pan with various sauces. They are particularly good stewed with potatoes.


  3. This recipe is indeed very interesting, but thinly sliced pork shoulder makes sense for braciole. I don't make braciole often enough, probably because in my hubby's first-generation Italian family, it wasn't used, and he underappreciates it. But I may try this one soon and see what he thinks of it. BTW, thanks for visiting my blog. Would love to exchange links with you. If you add me to your blogroll, I'll add you to mine. Let me know.


  4. ótimo, livro novo é sempre muito bom. Adorei!   Grande, novo livro é sempre muito bom. Adorei! Achei este prato bonito. Eu amo isso aqui no seu blog. ABraço querido, Nil


  5. Ok, Kathy and I are just saying, but the following 'out of context' quote from your blog is the type of thing you find in the front of certain magazines – \”My husband without missing his cue, immediately began thumbing….\” Priceless!


  6. That dish looks great, and I would lay in the yard on a beautiful day, but could I have a sexy man feed it to me too? :)Ah ha the word verification is 'yardie' too funny!


  7. I've made braciole with steak but not pork. Boy does this look good. Wish I had seen this earlier for a potluck this weekend! There will be other occasions where this will be perfect! Great find and share!


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