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- 2 pounds boneless pork shoulder roast
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 stalkscelery, chopped
- 1 largeonion, chopped
- 1 tablespoon dried chives
- 1 teaspoon dried parsley, crushed
- 1 teaspoon dried basil, crushed
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon ground black pepper
- 1 26 ounce jartraditional pasta sauce
- 1 14 1/2ounce candiced tomatoes, undrained
- 2 cups frozen whole kernel corn
- 1 cup packaged peeled fresh baby carrots, halved lengthwise
- 3 Yukon Gold potatoes, peeled, if desired, and cut in 1-inch pieces
1. Trim fat from pork; discard fat. Cut pork in 1- to 2-inch pieces.
2. In a 4- to 5-quart Dutch oven cook pork, half at a time, in hot oil over medium-high heat until browned, stirring occasionally. Remove from pan. Add butter to pan. Add celery, onion, chives, parsley, basil, dill weed, and black pepper; cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
3. Add pasta sauce, tomatoes, corn, carrots, potatoes, and browned pork to onion mixture. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat and vegetables are tender, stirring occasionally. Season to taste with salt. Makes 8 (1-1/3-cup) servings.
- Servings Per Recipe 8,
- cal. (kcal) 363,
- Fat, total (g) 12,
- chol. (mg) 72,
- sat. fat (g) 4,
- carb. (g) 40,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 14,
- pro. (g) 26,
- vit. A (IU) 3401,
- vit. C (mg) 15,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 532,
- Potassium (mg) 850,
- calcium (mg) 81,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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