Pork Shoulder With Apricot Dressing
|Pork shoulder||6 Pound, with pocket cut (1 Piece)|
|Fat||1⁄4 Cup (4 tbs)|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Celery||1⁄2 Cup (8 tbs), finely chopped|
|Dried apricots||1 Cup (16 tbs), finely chopped|
|Soft bread crumbs||4 Cup (64 tbs)|
|Poultry seasoning||1⁄2 Teaspoon|
|Hot water||1⁄2 Cup (8 tbs)|
Fry onions in hot fat in skillet until lightly browned.
Then add celery, apricots, bread crumbs, seasonings and water and mix thoroughly.
Sprinkle inside of meat pocket with salt and pepper then stuff with dressing.
Tie or fasten roast with skewers and string to keep stuffing secure.
Brown in Dutch Oven over medium-high heat.
Cover and roast over low heat allowing 35 to 40 minutes per pound.