Preparation:

1. Select a plump shoulder of pork, weighing about seven and one-half pounds. Have the butcher bone and roll the shoulder. Now put the coarse branches and sufficient green tops of celery through the food chopper to measure one cup. Place in a bowl and add finely chopped onion, sage, poultry seasoning, salt and pepper. Mix well and then pack into the shoulder.
2. Wipe shoulder, rub well with shortening, and pat in one cup of flour. Place in a roasting pan and place in a hot oven. Let brown for thirty minutes.
3. Reduce the even heat to moderate and commence to baste, using boiling water, and baste every fifteen minutes. Cook for three and one-quarter hours.
4. Turn frequently and when ready to serve, lift to a warm platter and garnish with parsley. Drain the excess fat from the pan and add the required amount of boiling water to make the gravy.

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Preparation:

1. Select a five- or six-pound cut and have the butcher remove the entire chine bone.
2. Wipe and place in a baking pan and pat in one cup of flour.
3. Core one apple for each service and place meat in the hot oven.
4. Let brown and then reduce the heat and allow one-half hour for the meat to the pound to cook in a moderate oven. Baste with boiling water.

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Ingredients:
MARINADE:
175 ml (2/3 cup) cider vinegar
1 Tbsp sugar
1 clove garlic, minced
1 tsp paprika
1 tsp black pepper
1 bay leaf
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700 g (1 1/2 lb) lean pork, cut into 1 1/2 inch cubes
425 ml (1 1/4 cups) chicken broth
50 g ( 2 oz) creamed coconut
150 ml (1/2 cup) oil
1 papaya, chopped

Preparation:

1. Mix marinade ingredients. Add pork and stir to blend. Let stand for 2 hours.

 

2. Add broth and creamed coconut. Cook for 1/2 hour.

 

3. Drain pork, preserving the sauce. Fry pork in hot oil until brown. Return to the sauce. Add papaya, season to taste and simmer for 20 minutes.

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