- 7 pounds crown pork roast
- 1/2 teaspoon pepper, divided
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup butter
- 6 cups cornbread stuffing
- 2 cups frozen corn, thawed
- 2 (4 ounce) jars sliced mushrooms, undrained
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- Place roast on a rack in a large roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with small pieces of foil. Bake, uncovered, at 350 degrees F for 2 hours.
- In a Dutch oven, saute celery and onion in butter until tender. Stir in stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Loosely spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish.
- Bake roast 30-60 minutes or until a meat thermometer reads 145 degrees F (63 degrees C), and juices run clear. Cover and bake extra stuffing for 30-40 minutes. Transfer roast to serving platter. Let stand for 10 minutes. Remove foil; cut between ribs to serve.