|Cooking oil||2 Tablespoon|
|Pork shoulder||3 Pound|
|Celery stalks with leaves||2|
|Boiling water||6 Cup (96 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Bay leaf||1 Small|
|Thyme leaf||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
Heat oil in large heavy saucepan or Dutch oven.
Add pork and sprinkle meat with 1 tsp. salt and pepper.
Brown meat well on all sides.
Add onion, leek, celery, 1 carrot and 1 parsnip and continue cooking and stirring until vegetables are lightly browned.
Sprinkle with flour and stir to blend.
Add boiling water to cover, stir well and bring to a boil.
Add '> cup parsley, bay leaf, thyme, cloves, 1 tsp. salt and garlic.
Turn down heat, cover tightly and simmer until meat is beginning to get tender, about 1 hour.
Add i carrots, 3 parsnips and potatoes, cover again and continue simmering until vegetables and meat are all tender, about 45 minutes.
Sprinkle with 1/2 cup chopped parsley.
Note: If leeks are not available, use 4 green onions or shallots with tops.