1 c. Crisco
3 1/2 c. self-rising flour
1 c. milk
Pork loin roast
1/2 can Pet milk
1/2 stick butter

Boil pork loin roast, until tender. Set aside to cool. Cut Crisco into 3 1/2 cups self-rising flour. Add milk and stir. Roll out into dumplings.

In large pan, layer pork and juice, then dumplings. Repeat this for 2-3 layers. Bake at 350 degrees until top of crust layer is golden brown. When done, pour 1/2 can Pet milk and 1/2 stick butter over the top crust. Place back in oven for an additional 5 minutes. Serve hot.