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Roast Pork with Apricots

Roast Pork with Apricots
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Yield: Serves 6

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  • 4-5 pounds pork shoulder
  • 2-1/2 tablespoons chopped onion
  • 2-1/2 tablespoons chopped celery
  • 2-1/2 tablespoons butter
  • 1 can apricots
  • 2-1/2 cups of toasted bread crumbs
  • salt
  • pinch of nutmeg


Have your butcher bone and cut a pocket in the pork shoulder. Sauté the onion and celery in the butter for 5 minutes. From the can of apricots add 1/4 cup of juice, the breadcrumbs and the seasonings. Stuff this into the shoulder. Roast in a slow oven (325 degrees F) for 3 to 4 hours. Add the apricots, and cook for 15 minutes longer.
Updated Friday, October 5th, 2007

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