Stuffed Roast Pork
|Pork butt/Pork leg||5 Pound, boned|
|Apricot dressing||1 Cup (16 tbs)|
|Chicken broth/Vegetable stock||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
The roast should be taken out of refrigerator at least 1 /2 hour before cooking.
Stuff cavity with apricot dressing.
Fasten securely with string to hold shape.
If rind is still on, score it with sharp knife to facilitate carving.
Place meat on rack in roasting pan, and cook, uncovered, until well doneâ€”about 3 1/2 hours at 325Â°F.
Let roast stand in warm place 10 minutes while making gravy, to make carving easier.
Skim fat from pan juices.
Stir flour into pan juices to thicken, adding enough chicken broth to achieve correct consistency.
Taste for seasoning.
Remove string from roast before bringing to table.
Note: Have your butcher remove bone from roast when you buy it; ask him to leave rind on if you prefer crisp, crunchy top.