Sunday's Plate - Pork Roast

After years of making pork roast both at school and at home, I kind of fell on this recipe and love it.

You buy one of those enormous cheap sliced pork shoulders - you know, the huge piece of meat that's cheap and looks nearly square and is sliced.

At home, you pull all your left over bread from the refrigerator. The three pieces that have been hanging around for weeks, the rye that nobody wants, yesterday's muffins...the whole ball of wax. I'm not a believer in going to the store for stuffing...because stuffing can be made from any bread. You should have about a half loaf to a full loaf for this pork roast when it's all put together.

Toast or bake your bread for about fifteen minutes, and cut into small pieces about the size of a checker.

Heat a stick of butter and a cup of water and a tablespoon of chicken bouillon in a pan.

Slice about a half cup (together) of celery and onion and any other veggie you like and add to the bread.

When the butter/water/bouillon is hot, pour it on the bread and veggies.

You won't need salt because of the bouillon, but you will need pepper, and a spice called Masala. Add other spices that you like. I used oregano.

Put a handful or about a cup of fresh cranberries into the mix. Toss. It's ready to use.

In a very large baking dish, string two pieces of string that can be baked the long direction of the pan that are long enough to tie entirely around the meat.

Lay the first piece of meat against the side of the baking pan and the next flat. Put a handful of stuffing on the flat piece and lift to stack next to to the first piece so that both pieces are standing. Lay the next flat, stuff and lift until the whole roast has been stuffed.

Tie your roast so that it holds together.

Bake at 350 degrees for about 2.5 hours.