2 tbsp. oil
1 (5 or 6 lb.) pork shoulder or pork loin roast
2 c. sherry
2 c. water
2 to 4 tbsp. fresh rosemary or 4 to 6 tbsp. dried rosemary
1 tbsp. garlic powder or 3 or 4 cloves garlic, minced
1 tsp. monosodium glutamate
1 tsp. salt
1/4 tsp. black pepper
1/2 c. flour
1/4 c. butter

Heat oil in roasting pan or large Dutch oven. Brown roast slightly on all sides. Add sherry, water and seasonings. Cook, covered, in slow 300 degree oven for 4 to 5 hours (until very tender and meat pulls away from bone). Remove roast to platter. Skim off fat from pan juices; strain juices; set aside.

Melt butter in saucepan. Blend in flour; mix well. Add juices slowly, stirring constantly. Cook over low heat until thickened. Thin to desired consistency with hot water or additional sherry. Taste and correct seasoning, as desired. Slice onto serving platter, garnished with hot crab apples and parsley. Good with mashed potatoes, buttered green peas, mixed green salad and biscuits. 6 to 8 servings.