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Ingredientes
- 4 pound pork shoulder roast
- 2 tbsp. veg. oil
- 2 c. water
- 1 medium onion, cut in thin wedges
- 2 teaspoon salt
- 1 teaspoon dry dill weed
- 1/2 teaspoon pepper
- 1 acorn squash
- 6-8 sm. potatoes, peeled
- 3 lg. carrots, sliced
- 1/4 c. all-purpose flour
- 1/2 teaspoon Kitchen Bouquet
Direcciones
- In Dutch oven, brown meat in warm oil. Spoon off fat. Add in water, onion, salt, dill weed, and pepper; bring to boil. Reduce heat. Simmer, covered, till meat is nearly tender, about one hour. Cut squash cross-wise into 1 inch thick slices; throw away seeds. Halve slices. Add in squash, potatoes, and carrots to meat. Simmer till meat and vegetables are tender, about 30 min more. Remove to hot platter. Skim fat from juices; reserve 1/2 c. juices. Blend 1/2 c. cool water into flour; stir into reserved juices. Cook, stirring constantly, till thickened and bubbly. Stir in Kitchen Bouquet, simmer 2-3 min, stirring occasionally. Season to taste with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 10 servings | |
| Calories 284 | |
| Calories from Fat 97 | 34% |
| Total Fat 10.81g | 14% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.07g | |
| Cholesterol 74mg | 25% |
| Sodium 571mg | 24% |
| Potassium 866mg | 25% |
| Total Carbs 21.73g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.04g | 1% |
| Protein 24.15g | 39% |
