“Pork shoulder is a cut of meat much easier on the budget. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Roasting time approximate.”
3hrs 20mins

Ingredients Nutrition

  • 6 lbs pork shoulder (have butcher remove bones)
  • salt and pepper, to taste
  • 3 tablespoons prepared mustard
  • Apple Stuffing
  • 14 lb salt pork, diced
  • 12 cup diced celery
  • 12 cup minced onion
  • 2 cups apples, peeled and diced
  • 12 cup sugar
  • 1 cup breadcrumbs
  • 2 tablespoons parsley, minced
  • 12 teaspoon salt
  • 18 teaspoon pepper


  1. For the stuffing: Cook salt pork until crisp.
  2. Remove from pan and cook celery and onion in fat until vegetables are tender.
  3. Add apples and sugar; cover pan and cook until apples are tender.
  4. Combine bread crumbs, parsley, seasonings and salt pork; mix well.
  5. Add cooked apple mixture and mix thoroughly.
  6. Fill cavity in pork roast with apple stuffing; fasten opening with poultry pins or skewers.
  7. Place in a roasting pan, season with salt and pepper and roast at 350F until an internal temperature reaches 185F on a thermometer (allow 30 to 35 minutes per pound, adding weight of dressing to calculations).
  8. When roast is half done, spread with mustard and finish roasting.

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