Picnic Shoulder With Corn Bread Stuffing Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Sage | 1/2 Teaspoon | |
| Croutons | 1 1/2 Cup (16 tbs) | |
| 1 cup day-old corn bread crumbs | ||
| Hot water | 1/4 Cup (16 tbs) | |
| 1 3- to 5-pound cushion-style picnic shoulder, boned and sewed on two sides | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat oven to 300-325°.
Saute onion in butter or margarine until tender and transparent.
Add celery, parsley, salt, sage, croutons and corn bread crumbs.
Mix well.
Stir in hot water.
Season pork shoulder inside and out with salt and pepper.
Fill pocket of meat with stuffing and close with skewers and thread.
Place shoulder, fat side up, on rack in uncovered roasting pan.
Roast until meat thermometer registers 160° (40-45 minutes per pound) or until done.
Saute onion in butter or margarine until tender and transparent.
Add celery, parsley, salt, sage, croutons and corn bread crumbs.
Mix well.
Stir in hot water.
Season pork shoulder inside and out with salt and pepper.
Fill pocket of meat with stuffing and close with skewers and thread.
Place shoulder, fat side up, on rack in uncovered roasting pan.
Roast until meat thermometer registers 160° (40-45 minutes per pound) or until done.
Chef
