Stuffed Pork Shoulder

Ingredients

• 1 package cornbread mix (I use Jiffy Cornbread mix, which is 8 1/2 ounces) prepared per directions, cooled and crumbled
• 2 cups bread crumbs
• 1 pound country sausage, browned and drained
• 1/2 cup raisins
• 1 cup of apple pie filling, cut into small pieces
• 1 tablespoon sage, add more according to taste
• 1 tablespoon poultry seasoning, add more according to taste
• 2 cups of chicken broth
• 1 (10 1/2-ounce) can cream of mushroom soup
• Salt and pepper, to taste
• 1 pork shoulder, 4 to 5 pounds, deboned and cut butterfly-style
• Oil and flour for roasting pan
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon crushed, dried rosemary
• Sage, to taste
• Cotton twine

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