1 (8-12 lb.) pork shoulder, boned with a pocket cut in
Salt & pepper
1/4 c. butter
1 med. sized onion, chopped
2 c. chopped apples
1 tsp. oregano
2 1/2 c. bread crumbs
1 c. boiling water

Wipe the prepared shoulder with a damp cloth. Season with salt and pepper inside and out. For the dressing, heat the butter and cook the onion until tender, add the seasonings, fold in bread crumbs and apples. Stir in the boiling water. Fill the pocket with dressing, fasten with skewers laced with twine. Place the shoulder on rack in open roasting pan. Roast, at 350 degrees, allowing 40 minutes per pound.