1 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic salt
1/4 tsp. dry mustard
1 med. clove garlic, crushed
3 lb. fresh pork shoulder
6 med. potatoes, 1 inch slices
1 1/2 c. chicken broth
12-18 frozen sm. pearl onions, thawed
1/4 c. celery chopped

Mix salt, oregano, garlic salt, dry mustard and garlic. Rub well into pork. In Dutch oven, or large skillet, brown pork. Set aside.

Brown potatoes in pan drippings. Add broth and remaining vegetables and pork, scraping up browned bits. Cover and bake at 325 degrees 2 hours or until tender. Skim gravy to remove fat. Makes 6 servings.