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Fresh Pork Picnic Pot Roast With Vegetables

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Ingredients
  Pork shoulder arm picnic 3 Pound, rolled (Fresh)
  All purpose flour 1 Tablespoon
  Fat 2 Tablespoon
  Water 2 Cup (32 tbs)
  Bay leaf 1
  Garlic 1 Clove (5 gm)
  Sweet potatoes 4
  White turnips 4 Large
  Cabbage head 1⁄2 Medium
  Salt To Taste
  Pepper To Taste
  Paprika To Taste
Directions

Season the meat by rubbing with flour, salt, pepper, and paprika.
Brown on all sides in hot fat in Dutch oven or heavy kettle.
Add water, bay leaf, and garlic.
Bring to boil, cover, and simmer for 1 1/2 hours.
Add potatoes, and turnips cut into quarters.
Cook for 15 minutes.
Add cabbage, cut into 4 wedges.
Cook for 20 minutes.
Arrange meat and vegetables on hot platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Pork
Interest: 
Party, Healthy
Preparation Time: 
180 Minutes
Cook Time: 
10 Minutes
Ready In: 
190 Minutes
Servings: 
6

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4.157895
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 505 Calories from Fat 173

% Daily Value*

Total Fat 19 g29.6%

Saturated Fat 6.4 g31.9%

Trans Fat 0 g

Cholesterol 151.7 mg50.6%

Sodium 396.6 mg16.5%

Total Carbohydrates 33 g10.9%

Dietary Fiber 6.4 g25.7%

Sugars 10.2 g

Protein 48 g96.7%

Vitamin A 286.8% Vitamin C 76.3%

Calcium 10% Iron 22.8%

*Based on a 2000 Calorie diet

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Fresh Pork Picnic Pot Roast With Vegetables Recipe