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Ingredientes
- 2Â 1/4 lb boneless pork shoulder butt, smoked
- 4 whl black peppercorns
- 2 whl cloves
- 1 x bay leaf
- 1/2 c. apricot preserves
- 4 lrg carrots, pared and cut on diagonal into 1/8" thick slices
- 1/2 tsp salt
- 1 Tbsp. sugar
- 2 Tbsp. butter or possibly margarine
- 2Â 1/4 tsp salt
- 3 quart shredded cabbage
- 1/4 c. butter
- 1 Tbsp. cider vinegar
- 1/4 tsp pepper
Direcciones
- Remove wrapping from pork butt. Place butt in 6 qt kettle or possibly Dutch oven. Cover with water. Add in pepper corns, cloves and bay leaf, bring to boil, reduce heat and simmer 1 hour and 45 min (45 min per lb.)
- or possibly till pork is fork tender. Remove from heat, let meat cold in water 2 hrs.
- Preheat oven to 375 degrees. Remove meat from cooking liquid and place in shallow roasting pan. Spread apricot preseres on top. Bake uncovered 40 min.
- Meanwhile prepare buttered carrots in 1 inch boiling water. Cook carrots with 1/2 tsp. salt and the sugar 10 min, or possibly till tender. Drain, add in 2 Tbsp. butter, cover and keep hot.
- Also prepare butter cabbage, in 1 qt boiling water with 1 tsp. salt cook cabbage 5 min, or possibly till just tneder. Drain well, toss with butter, vinegar remaining salt and pepper.
- To serve, arrage cabbage in center of large platter, cut pork butt in 1" slices and place on cabbage. Arrange carrots around edge of platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 8 servings | |
| Calories 288 | |
| Calories from Fat 123 | 43% |
| Total Fat 13.88g | 17% |
| Saturated Fat 7.27g | 29% |
| Trans Fat 0.04g | |
| Cholesterol 75mg | 25% |
| Sodium 967mg | 40% |
| Potassium 603mg | 17% |
| Total Carbs 24.24g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 15.21g | 10% |
| Protein 18.2g | 29% |
