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Ingredientes
- 4 or possibly 5 pound FRESH pork roast (shoulder, butt, or possibly loin)
- 2 tbsp. caraway seed (or possibly more to taste)
- 2 teaspoon salt (more or possibly less to taste)
- 2 lg. cloves garlic, crushed
- Water
Direcciones
- Remove as much of the fat from the outside of the roast as you can. Spray a Dutch oven, or possibly large covered roasting pan with "no stick." Sear, and lightly brown all sides of the roast. When seared, add in water to cover about 1/3 up from the bottom of the meat. Crush garlic over the meat, and into the water. Sprinkle salt and caraway seeds over meat and into water. Cover, turn down heat, and simmer till meat is tender, about 2 hrs, depending upon the size of the roast.
- Turn meat over about halfway through cooking. You might have to add in more water during cooking, if it boils away. Serve as a roast with your favorite vegetables with the left-over pork. Cut the leftover pork into bite-sized cubes, removing any fat.
- Into the leftover gravy from the roast, add in 1 large onion, minced, water to make about 1 1/2 qts of liquid, the meat, salt and pepper, to taste. Bring to boil. Add in a 12 ounce. package of noodles, cook uncovered till noodles are done. If the noodles soak up too much of the liquid, add in a little water during cooking. This is best if made ahead of time, then reheated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 327 | |
| Calories from Fat 146 | 45% |
| Total Fat 16.26g | 20% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 967mg | 40% |
| Potassium 716mg | 20% |
| Total Carbs 0.44g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 41.87g | 67% |
