Recipe by mollypaul
Pork shoulder is a cut of meat much easier on the budget. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Roasting time approximate.
- 6 lbs pork shoulder (have butcher remove bones)
- salt and pepper, to taste
- 3 tablespoons prepared mustard
- 1⁄4 lb salt pork, diced
- 1⁄2 cup diced celery
- 1⁄2 cup minced onion
- 2 cups apples, peeled and diced
- 1⁄2 cup sugar
- 1 cup breadcrumbs
- 2 tablespoons parsley, minced
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
Directions See How It's Made
- For the stuffing: Cook salt pork until crisp.
- Remove from pan and cook celery and onion in fat until vegetables are tender.
- Add apples and sugar; cover pan and cook until apples are tender.
- Combine bread crumbs, parsley, seasonings and salt pork; mix well.
- Add cooked apple mixture and mix thoroughly.
- Fill cavity in pork roast with apple stuffing; fasten opening with poultry pins or skewers.
- Place in a roasting pan, season with salt and pepper and roast at 350F until an internal temperature reaches 185F on a thermometer (allow 30 to 35 minutes per pound, adding weight of dressing to calculations).
- When roast is half done, spread with mustard and finish roasting.