ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Royal

Yield 6 servings


  • 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

  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.

Oxmoor House Homestyle Recipes