Braised Pork and Vegetables
|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|
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.