- 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
How to Make It
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.
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.
Transfer roast and apples to a serving platter. Let roast stand 10 to 15 minutes before slicing.