You are here

Pork Pot Roast

Global.Potpourri's picture
  Pork shoulder roast 4 Pound (1 In Number)
  Lard 2 Tablespoon
  Water 4 Cup (64 tbs)
  Onion 1 Large, cut into thin wedges
  Carrots 3 Large, cut into 1 inch pieces
  Turnips 2 Medium, peeled and sliced
  Cold water 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Kitchen bouquet 3 Drop
  Salt To Taste
  Pepper 1
  Snipped parsley 2 Tablespoon

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.)

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (18 votes)