A Northwoods classic, this Al Capone Roast is the Wisconsin version of the Porketta Roast.
Rumor has it that this classic stuffed Wisconsin roast was Al Capone's favorite dish when he was hiding out in the Northwoods. Like any notorious gangster, Al Capone loved good food. And stuffed with cheese, sausage, olives and prosciutto...what's not to love? You can typically find a Capone roast at any butcher shop in Wisconsin, but making one at home is a fun project worthy of the time and effort.
1. Prepare the Roast
To start, you'll need to butterfly a boneless pork shoulder. If you're buying your meat from a butcher (which we recommend), you can also ask if they can take care of this step for you. To butterfly, place your pork shoulder on a sturdy cutting board and rest your hand on top to keep it steady as you cut. Using a very sharp knife, slice through the center of the shoulder, stopping when there is about 1" remaining.
Fold open your roast and transfer to a large piece of parchment paper (at least twice its size). Fold parchment over the pork and place the entire thing in a large plastic bag. Using a meat mallet, pound pork until thin and flattened.
This will help create an even thickness, tenderize the pork, and release your pent up aggression. Remove from bag, unfold parchment and lay pork flat. Make sure your pork is still on the parchment as it'll make it easier to roll in step 3.
2. Prepare the Filling
To make your filling, start by pulsing mushrooms in a food processor until finely chopped. Cook Italian sausage until browned, then remove and cook mushrooms in the rendered sausage fat. Add garlic, salt and chili flakes and diced onions.
In your food processor, pulse the ricotta, olives, and sun-dried tomato together until well combined and no large pieces are visible. Set aside and get ready to assemble.
3. Assemble
To assemble the roast, start by seasoning the pork with a few generous cracks of Good Fella Italian Herb (about 1 tablespoon). Add an even layer of Italian sausage, then spread ricotta mixture over the pork with a rubber spatula. Top layer of ricotta with prosciutto, followed by mushrooms. Sprinkle parsley and parmesan cheese over the whole thing and you're done.
Now roll and tie the pork shoulder with butcher’s twine. Use parchment paper to guide the rolling process. Slowly roll, pressing down gently. Remove parchment paper. Season pork with remaining 1 tablespoon of Good Fella. Tie a small loop at one end of the butcher’s twine, then truss the pork shoulder.
Place sliced onion in bottom of roasting pan, and drizzle with ½ T olive oil. Place pork on top onion, and drizzle with remaining ½ T olive oil.
4. Roast
Roast in oven for 20 minutes, then lower oven temperature to 325 F. Roast for an additional one hour and 10 minutes. Remove from oven. Transfer to cutting board to rest for 15 minutes before slicing.
Meanwhile, heat a skillet over medium heat to reduce pan jus. Strain onion, set aside. Add red wine, butter, and heavy whipping cream. Reduce 5 to 7 minutes, or until sauce coats the back of a spoon. Gently stir in onion.
Slice roast into 1 inch pieces. Serve with mashed potatoes, pan reduction, and chopped parsley.
