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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

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