Pork Royal

• 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

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 325u0b0 for 2 hours. Place apples around roast; bake 1 additional hour or until meat thermometer registers 170u0b0. Baste apples occasionally with pan drippings.
3. Transfer roast and apples to a serving platter. Let roast stand 10 to 15 minutes before slicing.

breadcrumbs, butter, shortening, onion, salt, pepper, thyme, sage, pork shoulder roast, water, cooking apples

Taken from www.myrecipes.com/recipe/pork-royal (may not work)