|Boneless pork shoulder||2 Pound, smoked (Or More, Also Called A Cottage Ham)|
|Sliced onion||2 Cup (32 tbs)|
|Garlic clove||4 Large, minced|
|Whole wheat flour||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Dried sweet basil||3⁄4 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Potatoes||6 Large, peeled and sliced|
|Green beans||1 1⁄2 Pound, trimmed and halved (Fresh Or Frozen)|
Trim excess surface fat from shoulder butt.
Cover with water in a saucepan.
Simmer, covered, 1 1/2 to 2 hours, until meat is tender.
In a very large kettle or Dutch oven, heat oil over medium heat and cook onion and garlic until they are golden.
Stir in flourthoroughlyandcook a few minutes, stirring constantly.
Gradually pour 3 cups of the pork broth into the onion mixture, stirring constantly until sauce is smooth.
Add seasonings; put the meat in the center of the Dutch oven and surround with potato slices and green beans.
Simmer over low heat, covered, for about 1 hour or until the vegetables are tender.
Taste and correct seasonings before serving.
Serving size: Complete recipe
Calories 3588 Calories from Fat 1045
% Daily Value*
Total Fat 116 g178.6%
Saturated Fat 40.4 g201.9%
Trans Fat 1 g
Cholesterol 562.5 mg187.5%
Sodium 734.3 mg30.6%
Total Carbohydrates 440 g146.7%
Dietary Fiber 75.6 g302.2%
Sugars 32.9 g
Protein 218 g435.4%
Vitamin A 60% Vitamin C 691.8%
Calcium 57.3% Iron 168.3%
*Based on a 2000 Calorie diet