Ingr:
1 boneless pork shoulder roast, 4 to 5 pounds
Salt and freshly ground pepper, to taste
2 tablespoons canola oil
4 green onions with tops, chopped
4 cloves garlic, minced
1/2 cup parsely, chopped
2 pounds sauerkraut, squeezed dry
1 tablespoon celery seed
Lay the pork flat, boned side up, on a cutting board. Using a sharp knife, trim away fat. . Season the pork generously with salt and pepper. In a dutch oven over medium-high heat saute garlic, green onions and parsely in canola oil. Add the pork and brown on all sides, about 10 minutes. Cover and cook until the pork is fork-tender and shreds easily, 4 to 5 hours. Serve with baked apple slices.
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