Select a 5- to 6-pound fresh pork shoulder, skin it, and remove the bones. Make savory stuffing (p. 9). Sprinkle the meat on the inside with salt, and pepper, and pile in some of the stuffing. Begin to sew the edges of the shoulder together to form a pocket, and gradually work in the rest of the stuffing, but do not pack tightly.
Sprinkle the outside of the stuffed shoulder with salt and pepper, and if desired with flour also. Place the roast, fat side up, on a rack in a shallow pan. Do not add water and do not cover. Cook until tender in a moderate oven (325° F.). Allow about, 4 hours for a 5-pound picnic shoulder of pork. Turn the roast occasionally for even cooking. Make gravy with the pan drippings. Remove the strings before serving.
Select a 4- to 5-pound cured pork picnic shoulder, skin it, and remove the bones. Soak strongly cured meat overnight in cold water to cover, drain, and wipe dry. Mildly cured meat need not be soaked.
Make raisin stuffing (p. 10). Pile some of the stuffing into the shoulder, begin to sew the edges together to form a pocket, and gradually work in the rest of the stuffing, but do not pack rightly. Lay the stuffed shoulder, fat side up, on a rack in a shallow pan. Do not add water and do not cover.
Cook until tender in a very moderate oven (300°–325° F.). A 4- to 5-pound shoulder will require about 4 hours. Turn the meat from time to time for even cooking. Remove the strings before serving.
A 9- to 10- pound, long-cut shoulder makes an excellent roast and will serve 12 to 15 persons. cook this cut at very moderate heat also (300° F.) for 5 to 6 hours, or until the meat is tender.
Select 2 well-fleshed rib sections that match and weigh about 2 pounds each. Saw or crack the breastbone so it will be easy to carve between the ribs.
Make apple stuffing (p. 9). Lay one section of the ribs our flat, sprinkle with salt and pepper, and spread with the stuffing. Cover with the other section and sew the two together. sprinkle the outside with salt and pepper, and if desired with flour also. Lay the stuffed ribs on a rack in a shallow pan. Do not add water and do not cover.
Cook in a moderate oven (350°–375° F.) until the meat is tender and thoroughly done—allow about 1½ hours. Turn occasionally for even cooking. Remove the strings before serving. Make gravy from the pan drippings.
7
