5 lbs. pork shoulder
Salt & pepper
4 c. dry bread crumbs
1 c. finely diced celery
1/4 c. scallions, chopped
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1/3 c. melted butter
Hot water or lemon juice

Have meat dealer remove bone and make pocket for stuffing. Season inside and out with salt and pepper. Combine remaining ingredients. Add a little hot water or juice. Mix well. Tie roast with string to hold stuffing in. Start oven at moderate (325 degrees). Place meat, fat side up, in open roasting pan. Do not cover. Score meat in a few places with sharp knife. Roast 40 to 45 minutes per pound, about 3 1/2 hours. Meat thermometer should register 185 degrees Fahrenheit. Make gravy from pan drippings.