Herb Stuffed Roast Pork Shoulder

Ingredients

• 7.5 lb pork shoulder, boned and rolled
• 1 cup chopped celery tops and coarse branches
• 1 cup finely chopped onion
• 1/2 tsp sage
• 1 tsp poultry seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup flour
• shortening
• boiling water
• parsley for garnish

Method

1. 1 Chop celery tops and coarse branches. Mix with onion, sage, poultry seasoning, salt, and pepper.
2. 2 Pack the herb mixture firmly into the rolled pork shoulder.
3. 3 Wipe the shoulder, rub with shortening, and pat 1 cup of flour over the exterior.
4. 4 Place in a roasting pan and roast in a hot oven (425°F) for 30 minutes to brown.
5. 5 Reduce heat to moderate (350°F). Baste every 15 minutes with boiling water and cook for 2 hours 45 minutes, turning frequently.
6. 6 Transfer to a warm platter and garnish with parsley. Drain fat, add boiling water to pan drippings to make gravy.