Pork Pot Roast Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Pork shoulder roast4 Pound (1 In Number)
 Lard2 Tablespoon
 Water4 Cup (64 tbs)
 Onion1 Large, cut into thin wedges
 Carrots3 Large, cut into 1 inch pieces
 Turnips2 Medium, peeled and sliced
 Cold water1⁄2 Cup (8 tbs)
 All purpose flour2 Tablespoon
 Kitchen bouquet3 Drop
 Salt To Taste
 Pepper1
 Snipped parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4052 Calories from Fat 2309

% Daily Value*

Total Fat 256 g393.9%

Saturated Fat 91 g454.9%

Trans Fat 2.1 g

Cholesterol 1153.5 mg

Sodium 1885.5 mg78.6%

Total Carbohydrates 91 g30.3%

Dietary Fiber 17.7 g70.8%

Sugars 33.2 g

Protein 328 g655.8%

Vitamin A 775.3% Vitamin C 211.7%

Calcium 55.6% Iron 142.3%

*Based on a 2000 Calorie diet

Directions

In a large Dutch oven brown roast in hot lard.
Add the 4 cups water, onion, 2 teaspoons salt, and 1/2 teaspoon pepper.
Bring to a boil; reduce heat and simmer, covered, till meat is nearly tender, 1 1/4 to 1 1/2 hours.
Add carrot pieces and sliced turnips.
Continue cooking till meat is fork tender and vegetables are done,about 30 minutes.
Drain, reserving broth.
Keep vegetables warm.
In saucepan blend cold water slowly into flour; add 1 cup of reserved broth and a few drops Kitchen Bouquet to color.
Cook and stir till thickened and bubbly; season to taste with salt and pepper.
Serve vegetables and gravy with meat.
Sprinkle vegetables with parsley. (Use remaining reserved broth and 2 cups cubed cooked pork for Pork Pot Pie.)
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