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Braised Pork Shoulder Recipe
|Boneless pork shoulder||2 Pound, rolled (1 Piece)|
|White pepper||1 Teaspoon|
|Celeriac/2 celery stalks||1⁄4|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Stock||1 1⁄4 Cup (20 tbs)|
Calories 405 Calories from Fat 254
% Daily Value*
Total Fat 28 g43.7%
Saturated Fat 7.9 g39.5%
Trans Fat 0.2 g
Cholesterol 94.2 mg
Sodium 519.3 mg21.6%
Total Carbohydrates 8 g2.6%
Dietary Fiber 1.8 g7.2%
Sugars 3.1 g
Protein 28 g56.8%
Vitamin A 68.3% Vitamin C 9.7%
Calcium 5.1% Iron 11.5%
*Based on a 2000 Calorie diet
Rub the meat with the salt and pepper.
Peel and halve the onions.
Peel and chop the carrots.
Chop the celeriac or celery.
Heat the oil in a roasting pan.
Put in the meat and vegetables and roast in a hot oven (425° F) for 1 1/2 hours.
After 20 minutes, pour half the stock into the roasting pan.
Add the remaining stock after a further 20 minutes.
At the end of the roasting time increase the oven temperature to very hot (475° F) and roast for a further 8 minutes.
Transfer the meat to a serving platter and slice.
Push the vegetables and liquid from the roasting pan through a strainer or blend in a blender and serve as a sauce.
Accompany with Brussels sprouts and creamed or boiled potatoes.