Picnic Shoulder With Corn Bread Stuffing
|Chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Croutons||1 1⁄2 Cup (24 tbs)|
|Corn bread crumbs||1 Cup (16 tbs) (Day Old)|
|Hot water||1⁄4 Cup (4 tbs)|
|Picnic shoulder||5 Pound, boned and sewed on two sides (Cushion-Style, 1 Shoulder, 3 To 5 Pound)|
Preheat oven to 300-325°.
Saute onion in butter or margarine until tender and transparent.
Add celery, parsley, salt, sage, croutons and corn bread crumbs.
Stir in hot water.
Season pork shoulder inside and out with salt and pepper.
Fill pocket of meat with stuffing and close with skewers and thread.
Place shoulder, fat side up, on rack in uncovered roasting pan.
Roast until meat thermometer registers 160° (40-45 minutes per pound) or until done.