Hours of simmering tenderizes the pork shoulder to perfection. We have added squash, parsnips, carrots, and mushrooms for a satisfying one-pot meal.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim fat from meat. In a 6-quart Dutch oven brown meat on all sides in hot oil. Drain fat. Add beef broth, leeks, basil, marjoram, the 1/2 teaspoon salt, the 1/2 teaspoon pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1-1/4 hours.

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  • Cut squash in half lengthwise; discard seeds. Cut each half into 4 pieces. Add squash to meat mixture. Then add parsnips, carrots, and mushrooms. Return to boiling; reduce heat. Cover and simmer for 20 to 25 minutes more or until vegetables and meat are tender. Remove meat and vegetables from Dutch oven; keep warm. Discard bay leaf.

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  • For sauce, skim fat from pan juices. Measure 1-1/2 cups pan juices. Stir cold water into flour; stir into reserved juices in Dutch oven. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season to taste with salt and pepper. Serve sauce with meat and vegetables. Makes 8 servings.

Nutrition Facts

410 calories; 17 g total fat; 5 g saturated fat; 122 mg cholesterol; 491 mg sodium. 27 g carbohydrates; 38 g protein;

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