1 (3 lb.) pork shoulder blade Bottom roast
1 1/2 tsp. dry Italian salad dressing mix
3 tbsp. honey
2 (10 oz.) pkg. frozen Japanese style stir-fry vegetables
1 (16 oz.) pkg. frozen Chinese pea pods (optional)
6 tbsp. vegetable oil
1/4 c. plain lowfat yogurt
2 seasoning packets (included in stir-fry vegetable pkgs.)
3-6 tbsp. water
2 pkgs. sweet-n-sour sauce mix (2 oz.) each
1/2 c. apple cider vinegar
1/2 c. water
1/2 c. unsweetened juice from 15 1/4 oz. can pineapple chunks
1/4 c. fruit and peel mix (optional)
1 (4 oz.) can chopped green chiles, drained
1 c. drained unsweetened pineapple chunks
1/2 c. blanched whole slivered almonds
3/4 tsp. salt
1/4 tsp. pepper
2 c. water
1 (3 oz.) pkg. Oriental noodle soup
1 pork seasoning pkg. (included in Oriental noodles), optional

The night before:

Line roasting pan with extra-heavy duty foil. Wipe roast with damp paper towels. Set roast in pan and rub in salad dressing mix. Using pastry brush, lightly brush honey over roast. Roast uncovered in 300 degree oven for 1 1/2 hours. Cover and let stand overnight.

The next day:

Slice roast into narrow strips or cubes and set aside. Heat a large skillet over high heat until very hot. Spread the 3 packages of frozen vegetables over skillet. Pour oil and yogurt mixture over vegetables and stir quickly to coat pieces.

Cover and cook on High for 3 minutes. Sprinkle seasonings (included in frozen vegetables) over vegetables and add 3-6 tablespoons of water. cook and stir about 1 minute to blend seasonings and coat vegetables. Reduce heat to "low".

In medium-size saucepan, empty sweet-n-sour mixes. Stir in vinegar, 1/2 cup of water, juice from pineapple, and fruit-n-peel mix. Bring to a boil, stirring constantly, until thickened. Pour sauce over vegetables in skillet. Add pork, chiles, pineapple, almonds, salt, and pepper; stir well.

Simmer for 20 minutes. Meanwhile, in medium-size saucepan, boil 2 cups of water. Add noodles (broken into 4 sections) and cook for 3 minutes. Remove from heat; drain. Add noodles to skillet mixture. Makes 6 servings.