For stuffing, sauté shallots and garlic in 2 Tbsp olive oil until light brown; transfer to large bowl. Add pine nuts, basil and sausage; mix well.
Butterfly pork shoulder. Place spinach down center, top with stuffing, then cheese. Roll up and tie.
Rub shoulder with 3 Tbsp olive oil and spices. Roast at 350 degrees F until meat reaches internal temperature of 160° F.
Serve with caponata sauce of eggplant, peppers, tomatoes and olives.Makes 4 Source: