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A Gerrity's Exclusive Recipe

7-10 lb crown pork roast
2-3 Tbsp granuated garlic or powder
2-3 Tbsp ground black pepper
6 apples (use your favorite)
Stuffing:
4 c soft bread cubes
1/2 c onions, chopped

3 Tbsp parsley, chopped
3 ribs celery, chopped
1/2 stick butter
1/2 c chicken broth
1/2 c fresh cranberries, chopped (optional)
1/2 tsp poultry seasoning
1/2 tsp black pepper

Saute celery & onions in butter for about 10 minutes. Place all other stuffing ingredients in large bowl and mix with sauteed onions and celery. Preheat oven to 380 F. Rub stuffed crown roast with garlic and pepper and place a roasting pan. Place the apples around the pork, add 1/2 c water to pan, place pork in oven and allow to cook approx. 2.5-3 hours or until an internal temperature of 165 F is reached.
When prok is finished cooking remove from oven. Place pork on platter for slicing. Take apples from pan and mash them down and use the juices for your gravy or just strain the liquid and pour over the sliced meat.