Pork shoulder with savory stuffing
Remove the bones and any skin from a 5- to 6-pound fresh pork shoulder.
Sprinkle meat on inside with salt and pepper, and pile in some of the stuffing. Begin to sew edges of shoulder together to form a pocket, and gradually work in the rest of the stuffing. Do not pack tightly.
Sprinkle outside of shoulder with salt and pepper, and if desired with flour also.
Place the roast, fat side up, on a rack in a shallow uncovered pan. Roast without water at 350° F. (moderate oven) until tender—about 4 hours for a 5-pound shoulder. Turn roast occasionally. Remove strings before serving.
Serve with sweetpotatoes, fried apples, celery salad, and raisin pie.
Savory Stuffing
¼ cup diced celery and leaves
1 tablespoon diced onion
1 tablespoon chopped parsley
2 tablespoons cooking fat or oil
2 cups soft breadcrumbs
¼ teaspoon savory seasoning
Salt and pepper
Cook celery, onion, and parsley in fat or oil for a few minutes.
Add breadcrumbs and seasonings and stir until well mixed. This stuffing may be used with other meats and with poultry. Sausage, chopped tart apples, or chopped nut meats may be added.