Rice-stuffed Crown Roast of Pork

Description
Makes 8 to 10 servings.

Pork roast

 * 57-pound pork crown roast
 * salt and ground black pepper

Rice stuffing

 * 1 cup chopped celery
 * ½ cup chopped onion
 * ¼ cup butter or margarine
 * 4 cups cooked rice (cooked in equal amounts of apple juice and water)
 * 2 cups diced unpeeled apples
 * ½ cup chopped pecans
 * ½ cup seedless golden raisins
 * 1 teaspoon salt
 * 1 teaspoon poultry seasoning

Directions

 * 1) Place meat in shallow roasting pan, rib bones up.
 * 2) Season with salt and pepper.
 * 3) Wrap tips of bones in foil to prevent excess browning.
 * 4) Insert meat thermometer so ball reaches center of thickest part but does not rest in fat or on bone.
 * 5) Do not add water or cover.
 * 6) Roast on lowest oven rack at 325 °F for 2 hours.
 * 7) Meanwhile, cook celery and onion in butter until tender in large skillet over medium heat.
 * 8) Remove from heat; stir in rice, apples, pecans, raisins, salt and poultry seasoning.
 * 9) Fill center of roast with stuffing.
 * 10) Bake remaining stuffing, if any, in covered baking dish.
 * 11) Cover stuffing with foil and roast 1½ to 2 hours longer, until meat thermometer registers 170 °F.
 * 12) To serve, remove foil and strings (if any); cover bone ends with paper frills.
 * 13) Let meat stand about 15 minutes.