Pork Shoulder Roasted In A Bag Recipe
Summary
Ingredients
| Rosemary/Sage | 5 Milliliter | |
| Salt | 2 Milliliter | |
| Pepper | 1 Milliliter | |
| Boneless pork shoulder | 4 Pound | |
| Onions | 2 Medium, cut in four | |
| Carrot | 1 , peeled and cut in four | |
| Parsley | 3 (Fresh) | |
| Leek | 1 , cut in three | |
| White vermouth/Chicken consomme | 125 Milliliter | |
| Cornstarch | 15 Milliliter | |
| Cold water | 125 Milliliter |
Nutrition Facts
Serving size: Complete recipe
Calories 3863 Calories from Fat 2038
% Daily Value*
Total Fat 226 g347.8%
Saturated Fat 79.4 g396.8%
Trans Fat 2.1 g
Cholesterol 1125 mg375%
Sodium 2023.7 mg84.3%
Total Carbohydrates 100 g33.5%
Dietary Fiber 14.7 g59%
Sugars 32.8 g
Protein 326 g651.6%
Vitamin A 309.1% Vitamin C 122.5%
Calcium 60.7% Iron 157.6%
*Based on a 2000 Calorie diet
Directions
Brush over the meat.
Place it in a plastic cooking bag.
Add onions, carrot, parsley, leek and the white vermouth or consomme.
Tie the bag with a string, not too tightly.
With the point of a knife, make 2 or 3 cuts in the top of the bag.
Put in a 9 X 13-inch (23 x 33 cm) glass dish.
Microwave 15 minutes at HIGH.
Move the bag while holding it with a cloth, so as to stir the juice inside.
Microwave 15 minutes per pound (500 g) at MEDIUM.
Let the roast stand in the bag for 20 minutes.
Cut a corner of the bag with scissors to let the juice run into the baking dish.
Place the roast on a platter without removing it from the bag.
Keep in a warm place.
Dilute the cornstarch in the water and add it to the juice in the baking dish.
Stir well, then cook 1 minute at HIGH.
Stir and cook 1 minute more, if necessary, for a light, transparent gravy.
Place the roast and vegetables on a serving dish and serve hot with the hot gravy.
Chef
