“Stuffed” Pork Roast

Spring is shifting into summer, but I love when it’s cold outside, mostly because of the food! Perfect time of year to make pork roast is when it’s cold outside and you don’t mind your oven running for several hours. To be honest though, I’ve been known to make this during the summer, more than once!

This is my recipe for making a “stuffed” pork roast. ONCE AGAIN… I failed to get a final result photo. But I did put a photo of another one I cooked and how that came out ?

I like the pork shoulder roast because the fat layer bastes the roast, but you could do this with any pork roast. Start by preheating your oven to 375 and prepping a pan. I like to use the toss away pans for easier cleanup. Once it’s cleaned, coat the bottom with cooking spray and a layer of salt. I also add crushed red pepper.

Now get your roast out of the packaging. These usually come vacuum-sealed (I believe this one was about 8 or 9 pounds). Put it skin side down in the pan and trim off anything that looks undesirable. Leave the knife in the pan and focus on the veggies.

The normal veggies would be onion, garlic, and bell peppers, but you can use whatever you have on hand: roasted red peppers, green onions, any type of herb, spicy peppers… it’s all up to you. I used onion, garlic, green pepper, and thyme.

The best (fastest) way to get these cut down is to use a little food chopper. Cut the onion and bell pepper into smaller chunks and toss them in the food chopper. Let it do all the work for you and just dump the small pieces into a bowl. It is ok if this mixture has liquid from the veggies in it.

Once you have everything chopped, add a bunch of salt & cayenne pepper (or whatever pepper you use). This is going to season the roast, so be very generous.

With your large knife, cut slits into the roast at various places and stuff the veggie mixture in. Do the top and the sides. Do not worry about the bottom where the fat layer is and do not worry about using all the veggies. You actually want to have some left over.

Once you have enough stuffed spots, flip the roast over and score gridlines into the fat. Once you’ve done that, pour the remaining veggie mixture on the fat and rub it in. It is ok if some falls into the pan. Then spray the entire roast with a generous coating of cooking spray. This will help keep the foil from sticking to the roast.

Add about 2 cups of water to the bottom and cover with foil. Put in the oven and cook for 1 hour at 375 then turn down to 300 for about 4 more hours.

NOTE: If you want to add potatoes, start peeling them about an hour and a half before done time. Cut into large pieces and add to the pan. Please make sure you season them – potatoes soak up a lot of salt – and add more liquid. Recover the roast and let the potatoes cook with the roast for the remaining time.

Different roast, but this is what it eventually looks like!

Serve with sides of choice (I prefer rice and either rolls or biscuits).

Let me know what you think in the comments!


  • 1 onion
  • 1 green bell pepper
  • 3 cloves of garlic
  • Several sprigs of thyme
  • Pork shoulder roast, 8 or 9 pounds
  • Water
  • Seasoning to taste


  1. Preheat oven to 375.
  2. Prep pan and spray with cooking spray. Season with salt & crushed red pepper.
  3. Take roast out of packaging and place skin-side down in the pan and trim.
  4. Chop all veggies in food chopper and dump into a bowl.
  5. Add salt & cayenne pepper (or your seasonings of choice).

Biscuits with Sausage Gravy

Mmm breakfast. My favorite meal of the day. I often do breakfast for dinner because it’s easy, quick, and delicious. During the week, I need something for breakfast that I can take to work and eat there with minimal effort. My latest go-to breakfast meal prep has been biscuits with sausage gravy.

I only started making this a few months ago from a special request. I didn’t realize how easy this is to make until I actually did it. Now, I wonder how I ever lived without this tasty meal. It is also very filling! I haven’t tried homemade biscuits yet, so please excuse the canned biscuits. I do want to try making my own biscuits one day and see how they work.

What really makes this recipe for me is the sage-flavored breakfast sausage. I love the extra layer the sage adds to the overall dish. I would also like to one day try making my own breakfast sausage. When I do, I will post another recipe of everything from scratch. Until then, let’s go with the easy version.

Start with one pack of sage-flavored breakfast sausage. I cut it into discs and lay them around the pan.

You can use any type of pork sausage you want. I happen to love the way the sage flavored sausage tastes in this recipe.

When the first side starts to brown, flip them over and start mashing them out. You want to get them to the smallest pieces possible. However, if you end up with chunkier sausage, have no fear! It is still just as tasty.

The idea is to keep browning and separating the milk. You want the sausage to basically be crumbles in the gravy.

Keep stirring these around and mashing them out. You can add some salt and pepper to taste (I like cayenne pepper).

If you end up with larger chunks of sausage, don’t worry! It will still taste just as good.

Once everything is brown, add in ½ cup of flour and stir it all up.

If you want to add butter, do it before the flour and make sure it’s fully melted.
Make sure the flour is fully absorbed into the sausage.

Pour in a pint of milk and stir.

You can always add more if you want a lot of gravy. I prefer to not have poured gravy over my biscuits (it’s a texture thing!)
This will reduce a little, so if you want more gravy, add more milk or cream!

Lower the heat and cover slightly. Cook until the gravy is thick.

It really doesn’t take very long to get to this point. The gravy will be nice and thick and this makes a great meal prep. Just divide the sausage gravy into meal-sized portions and put away in containers.

Serve over or with your favorite biscuits.

**For meal prep, follow all the above directions. Allow the gravy mixture to cool then separate into containers for the week. My workplace has a toaster oven and I’ve found putting my biscuits in while it preheats to 350 plus 2 minutes at that temperature is enough to make the biscuits hot and soft again.

And that’s it! What do you think?



  • 1 package sage-flavored breakfast sausage
  • 1 can biscuits (I’ve found the big biscuits work really well for this recipe)
  • 1 pint of milk
  • ½ cup of flour
  • Salt & pepper to taste


  1. Cut sausage into discs and lay around bottom of a skillet.
  2. When side 1 is brown, flip them over and start mashing the discs out to separate the meat.
  3. Stir & brown all the sausage while continuing to separate.
  4. When all the sausage is brown, add salt & pepper to taste.
  5. Add in ½ cup flour and stir.
  6. Pour in 1 pint of milk.
  7. Lower temperature, cover, and simmer until gravy is thick.
  8. Serve over or with biscuits.


A couple times I’ve made this, I added two tablespoons of butter for extra richness. I was also short on milk once and compensated with half and half. I would one day like to try adding cheese and see what happens. I’ll update on that if I ever do it.

We ate what?!

Lol… almost to the end of week 4. My remaining funds are very small so all meals are whatever I can scrape together.

As I mentioned in a previous post, I had plenty of food left in the freezer. Unfortunately, I’m not really a fan of reheated meat. I typically have to cook it for a long time for it to taste ok. Tonight I had a bag of leftover pork roast. I wasn’t really looking forward to it, to be honest. At the same time that was cooking, I was baking biscuits for breakfast tomorrow.

I decided to take a chance on something new and I’m really glad I did! A popular dish in this area is pulled pork sandwiches. I decided to use some of the biscuits to make pulled pork biscuit sandwiches. Wow! It was really freaking good. I will definitely be adding this to my future recipes database.

Just goes to show that unexpected things can turn out better than we imagine. I never would’ve tried this if my budget hadn’t forced me to.