Fresh Pork Picnic with Vegetables

A recipe for pot roasted pork picnic with potatoes and cabbage.

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.

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