You are here

Picnic Shoulder With Corn Bread Stuffing

Gadget.Cook's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Sage 1⁄2 Teaspoon
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.
Mix well.
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.

Recipe Summary

Course: 
Side Dish
Method: 
Roasted

Rate It

Your rating: None
4.039475
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4118 Calories from Fat 1710

% Daily Value*

Total Fat 191 g293.3%

Saturated Fat 77.9 g389.7%

Trans Fat 0 g

Cholesterol 1595.3 mg531.8%

Sodium 4256.5 mg177.4%

Total Carbohydrates 105 g35%

Dietary Fiber 8.5 g34.1%

Sugars 3 g

Protein 467 g934.7%

Vitamin A 64.1% Vitamin C 76.4%

Calcium 32.2% Iron 189.3%

*Based on a 2000 Calorie diet

0 Comments

Picnic Shoulder With Corn Bread Stuffing Recipe