Ingredients:
- fresh pork picnic
- all purpose flour
- seasoned salt and pepper
- 2 tablespoons shortening or vegetable oil
- 2 cup water
- 1 bay leaf
- 1 large clove garlic
- 4 sweet potatoes, peeled, cut up
- 4 large turnips, peeled, cut up
- 1/2 medium cabbage, cut into 4 wedges
Preparation:
Rub fresh pork picnic shoulder roast with seasoned salt and pepper.Melt shortening in a Dutch oven or large kettle over medium-high heat; brown pork shoulder roast on all sides. Add water, bay leaf, and garlic. Bring to a boil; cover and simmer for 1 1/2 hours. Add potatoes and turnips. Cook for 15 minutes. Add cabbage wedges. Cook for another 20 minutes, or until cabbage is done. Arrange pork picnic shoulder roast and vegetables on a platter.
Recipe for fresh pork picnic shoulder serves 4.
More Pork Shoulder Recipes
NC Pork Shoulder Barbecue
Orange Pork Shoulder Roast
North Carolina Bar-B-Q
NC Chopped Barbecued Pork Shoulder
Pulled Pork Barbecue
Rainy Day Barbecue
Pork Roast Recipes
Pulled Pork Recipes
Pork Tenderloin Recipes
Crockpot Pork Roasts
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
