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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 cups soft breadcrumbs, toasted |
1/4 cup plus 2 tablespoons butter or margarine, melted |
1 tablespoon shortening, melted |
1/4 cup chopped onion |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon dried whole thyme |
1/4 teaspoon rubbed sage |
1 (5 1/2- to 6-pound) pork shoulder roast, boned and cut with pocket |
3/4 cup water |
6 medium-size cooking apples, cored and partially peeled |
Directions:
1. Combine toasted bread crumbs, butter, shortening, chopped onion, salt, pepper, thyme, and sage; mix well. Stuff pocket of roast with bread crumb mixture; tie with string to secure opening.
2. Place roast and water in a lightly greased shallow roasting pan. Insert meat thermometer in thickest part of roast. Bake at 325° for 2 hours. Place apples around roast; bake 1 additional hour or until meat thermometer registers 170°. Baste apples occasionally with pan drippings.
3. Transfer roast and apples to a serving platter. Let roast stand 10 to 15 minutes before slicing.
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