This is one of my favorite dish! We always have this during our family gatherings and special celebrations.

INGREDIENTS

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

DIRECTIONS

• Put the pork in a roasting dish and season with pepper. Use tiny cut outs of foil to cover the ends of the ribs. Allow baking without any covering for about two hours in three hundred degrees F.
• Drop the celery plus the onion in your Dutch oven and saute until it is cooked. Add each of the remaining ingredients including the remaining pepper. Put one to three cups of the mixture inside the pork roast. Then you may now put the rest of the mixture on the lightly oiled baking pan.
• Allow baking for half hour to 1 hour or just until your meat temperature device says one hundred sixty degrees Fahrenheit. Put a lid and allow baking of the extra stuffing for about thirty-forty minutes. Place the pork roast in a serving plate. Let it rest for about ten minutes. Take off the foil slice the ribs and serve.