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Published by admin on April 17, 2020
Categories
  • Pork
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Pot Roasted Pork with Vegetables in Tomato Sauce
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Course Main Dish
Cuisine American
Servings
Ingredients
  • 3 lbs shoulder butt capicola pork roast boneless
  • 1 tsp ground black pepper
  • 1/4 tsp cayenne pepper or to taste
  • 1 large onion chopped
  • 3 celery stalks thinly sliced
  • 1 can Italian style tomato sauce 14 oz
  • 1 cup vegetable broth
  • 1 tbsp lemon juice
  • 4 Yukon Gold potatoes quartered
  • 2 parsnips peeled, halved lengthwise, sliced into chunks
  • 1/2 medium rutabaga peeled, quartered lengthwise and thinly sliced
  • 2 tbsp minced parsley
Course Main Dish
Cuisine American
Servings
Ingredients
  • 3 lbs shoulder butt capicola pork roast boneless
  • 1 tsp ground black pepper
  • 1/4 tsp cayenne pepper or to taste
  • 1 large onion chopped
  • 3 celery stalks thinly sliced
  • 1 can Italian style tomato sauce 14 oz
  • 1 cup vegetable broth
  • 1 tbsp lemon juice
  • 4 Yukon Gold potatoes quartered
  • 2 parsnips peeled, halved lengthwise, sliced into chunks
  • 1/2 medium rutabaga peeled, quartered lengthwise and thinly sliced
  • 2 tbsp minced parsley
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Instructions
  1. Rub pork with a mixture of black and cayenne pepper. In a roasting pan combine onions and celery. Stir in the tomato sauce, broth and lemon juice. Pour this mixture into a shallow 4-litre casserole or roasting pan.
  2. Place pork roast on top of mixture and cover. Braise in a 350º oven for 30 minutes. Add remaining ingredients except parsley. Continue braising 1 hour or until vegetables and roast are tender and a meat thermometer inserted in roast registers 160º. Sprinkle with parsley. Serve with braised leeks.
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