SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 571.1
  • Total Fat: 47.0 g
  • Cholesterol: 114.2 mg
  • Sodium: 576.4 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 4.5 g
  • Protein: 32.8 g

View full nutritional breakdown of Cobylyn's Pork with Apple Juice and Parsnips calories by ingredient
Report Inappropriate Recipe

Cobylyn's Pork with Apple Juice and Parsnips

Submitted by: COBYLYN

Introduction

Delicious soup. Pork shoulder is a good cut to use since it's not too fatty nor lean. Delicious soup. Pork shoulder is a good cut to use since it's not too fatty nor lean.
Number of Servings: 5

Ingredients

    2 tbsp olive oil
    2lb 4oz pork shoulder, diced
    2 onions, sliced
    2 celery sticks, roughly chopped
    3 parsnips, cut into chunks
    2 bay leaves
    1 tbsp plain flour
    1 1/2 cup apple juice
    1 1/2 pints low salt 99% fat free organic chicken stock
    salt to taste

Tips

Ingredients list are correct measurements for cooking, tried to closest nutritional info possible. I used low sodium broth, so salt in nut info is more than recipe.


Directions

Heat oven to 350F.

Heat the oil in a large lidded flameproof casserole and brown the meat in batches, and set aside in a bowl.

Fry the onions, celery and parsnips with the bay leaves in the pan you seared the meat in, for 10 mins until golden brown.

Sprinkle in the flour and stir well, then add the bowlful of pork and juices back to the dish.

Add the cider and stock so that the meat and vegetables are covered.

Season and bring to a simmer, then cover and put in the oven for 2 hrs.

Makes 5 servings






Great Stories from around the Web


Rate This Recipe