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Braised Pork And Vegetables

stacy's picture
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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