Subj : BH&G 1805
To   : ALL
From : DAVE DRUM
Date : Sat Feb 13 2021 12:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Roast And Harvest Vegetables
 Categories: Pork, Vegetables, Fruits
      Yield: 6 Servings
 
      2 lb Boneless pork shoulder
           - roast
      1 tb Vegetable oil
      2 c  Parsnips; in 1/2" pieces
  1 1/2 c  Carrots; in 1/2" pieces
      1 lg Bell pepper; in bite-size
           - pieces
      1 c  Celery; in 1/2" pieces
      3 tb Quick-cooking tapioca
      6 oz Can apple juice concentrate;
           - thawed
    1/4 c  Water
      1 ts Instant beef bouillon
           - granules
    1/4 ts Ground cinnamon
    1/4 ts Ground black pepper
 
  Trim fat from meat. If necessary, cut meat to fit into a 3
  1/2- to 5-quart slow cooker. In a large skillet heat oil
  over medium heat; add meat. Cook meat until brown, turning
  to brown evenly on all sides. In cooker combine parsnips,
  carrots, sweet pepper, and celery. Sprinkle with tapioca.
  
  In a small bowl combine apple juice concentrate, the
  water, bouillon granules, cinnamon, and black pepper. Pour
  over vegetables. Place meat on top of vegetables.
  
  Cover and cook on low-heat setting for 10 to 12 hours or
  on high-heat setting for 5 to 6 hours.
  
  Transfer meat and vegetables to a serving platter. Strain
  cooking liquid; skim off fat. Drizzle some of the cooking
  liquid over meat; pass remaining cooking liquid.
  
  Better Homes & Gardens | October 2013
  
  MM Format by Dave Drum - 09 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Guilt: The gift that keeps on giving." -- Erma Bombeck
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