Pork Royal

 Pork royal

3 cups breadcrumbs, toasted

¼ cup plus 2 tablespoons butter, melted

1 tablespoon shortening, melted

¼ cup chopped onion

¾ teaspoon salt

¼ teaspoon pepper

½ teaspoon dried whole thyme

¼ teaspoon rubbed sage

1 (5½ to 6 pound) pork shoulder roast, boned and cut with pocket

¾ cup water

6 medium size cooking apples, cored and partially peeled

Combine toasted breadcrumbs, butter, shortening, chopped onion, salt, pepper, thyme, and sage; mix well stuff pocket of roast with breadcrumb 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 the roast. Bake in a 325 degree oven for 2 hours. Place apples around roast; bake 1 additional hour or until the meat thermometer registers 170 degrees. Baste apples occasionally with pan drippings. 

Transfer roast and apples to a serving platter. Let rest for 10 to 15  minutes before slicing. Yield: 6 servings