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Braised Pork and Vegetables

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Ingredients
  Pork shoulder roast 4 Pound
  Vegetable oil 2 Tablespoon
  Instant chicken bouillon 1 Tablespoon
  Garlic powder 1 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Canned artichoke hearts 14 Ounce, drained (1 Can)
  Tomato 1 Large, cut into wedges
  Green peppers 2 Medium, cut in rings
  Onion 1 Large, separated into rings
Directions

Cook pork in oil in 4-quart Dutch oven over medium heat, turning occasionally, until brown; drain.
Add instant bouillon, garlic powder and water.
Heat to boiling; reduce heat.
Cover and simmer until pork is done, about 3 hours.
Cover and refrigerate pork and broth separately.
Store no longer than 48 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Pork
Interest: 
Healthy

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4103 Calories from Fat 2304

% Daily Value*

Total Fat 256 g394%

Saturated Fat 83.3 g416.5%

Trans Fat 2.1 g

Cholesterol 1125 mg375%

Sodium 1511.7 mg63%

Total Carbohydrates 104 g34.6%

Dietary Fiber 34.5 g138.1%

Sugars 34.5 g

Protein 338 g675%

Vitamin A 56.6% Vitamin C 557.9%

Calcium 58.9% Iron 153.9%

*Based on a 2000 Calorie diet

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Braised Pork And Vegetables Recipe