Pork Picnic Shoulder With Vegetables Recipe
This is a recipe for a pot-roasted fresh pork picnic shoulder. This one-dish meal is a delicious combination of pork, potatoes, and cabbage.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1pork shoulder (fresh picnic)
- 1to 2 tablespoons all-purpose flour (as needed to coat the roast)
- Pinch seasoned salt
- Pinch black pepper
- 2tablespoons shortening (or vegetable oil)
- 2cups water
- 1bay leaf
- 1large clove garlic
- 4sweet potatoes (peeled, cut into chunks)
- 4large turnips (peeled, cut into chunks)
- ½medium cabbage (cut into 4 wedges)
Instructions
Step 1
Remove the skin and much of the fat from the pork picnic.Step 2
Dust the pork roast with flour to coat and then rub it with seasoned salt and freshly ground black pepper.Step 3
Heat shortening or vegetable oil in a Dutch oven or large kettle over medium-high heat; brown the pork on all sides. Add water, bay leaf, and garlic. Bring to a boil; cover the pot tightly and simmer the pork for 1 1/2 hours.Step 4
Add the sweet potatoes and turnips to the pot and cook for 15 minutes. Add the cabbage wedges and cook for another 20 minutes, or until cabbage is tender. Arrange pork and vegetables on a platter. Expert Tips You Might Also Like