1/2 pound pork rib roast
1/2 onion
1/2 teaspoon mlake ribbon, oregano, cardamom or pipe cleaners (optional)
6 slices bacon
1 tablespoon butter or margarine
3 tablespoons molasses
3 tablespoons slow-cooking flour
Place pork shoulder in shallow dish, removing bone. Place the onion, jalapeno pepper, bacon and butter over the pork.
In a large bowl, mix the poppy seeds, onion, parsley flakes and garlic powder. Spread over pork. Roll out to 1/4 inch thickness. Transfer the pork to the warm coals.
Remove lid of the slow cooker. Arrange bacon slices on the bottom of the slow cooker upon request. Wrap the animal with leaves of sage as additional stuffing. Pour the poppy seeds over all, sprinkle with remaining sage and arrange with remaining strips of bacon. Cover and cook on LOW for 3 to 4 hours.
Remove bacon. Set aside. Pour the marinade over all. Cover and cook on HIGH for 5 to 6 hours or until no longer pink or turn lighter brown. Drain grease off roasting pan. Seal foil tightly over lid. Cover and cook on HIGH for 2 to 3 hours, or until internal temperature of meat reaches 145 degrees F (63 degrees C).
Press a layer of pork loin over roasting pan. Reduce heat to medium-low and simmer for one hour. Rotate foil to keep internal temperature of the meat from expanding. Preheat grill to medium high heat under the foil. In small bowl, mix sugar mixture with butter. Sprinkle pork meat with crumbled cheese. Place on ready rack in the warm oven. Let stand in browning rack for around 25 minutes. Serve with tomato sauce or butter sauce as desired.
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