|Pork shoulder roast||3 Pound (1 Piece)|
|Rice||1 Cup (16 tbs), cooked|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped pimento||1⁄2 Cup (8 tbs)|
|Parsley flakes||2 Tablespoon|
|Vegetable oil||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Diced celery||2 Cup (32 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Curry powder||1 Teaspoon|
|Soy sauce||2 Teaspoon|
Bake roast at 350 degrees for 2 hours and 30 minutes; cool thoroughly.
Combine rice, green pepper, pimento and parsley in large bowl; toss lightly with oil, lemon juice, sugar and salt.
Chill in mold for 2 hours.
Trim fat from pork; cut into cubes.
Combine with celery in large bowl; mix in mayonnaise, curry powder and soy sauce.
Toss lightly; chill.
Unmold rice mixture onto platter; place pork mixture in center.