- 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
Cobylyn's Pork with Apple Juice and ParsnipsSubmitted by: COBYLYN
IntroductionDelicious 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.
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
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.
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