Post by Robyn2 on Oct 9, 2002 11:28:24 GMT -6
I haven't had a chance to try this yet but it sounds good!
Buttermilk Pork Roast
Boned pork shoulder (3-4 pounds)
Salt
2 tablespoons oil
2 cups buttermilk
1 cup water
2 tablespoons cider vinegar
1 onion, sliced
1 bay leaf
3 peppercorns
6 carrots, sliced
2 large potatoes, quartered
6 small white onions
2 tablespoons water
1 tablespoon cornstarch
Sprinkle pork shoulder roast with salt. Heat the oil in a Dutch oven; brown meat well on all sides, and remove any excess fat. Add the buttermilk, water, vinegar, onion, bay leaf and peppercorns. Bring to a boil, cover and simmer for 2-1/2 hours or until meat is tender. Add the carrots, potatoes and small onions; cook for another 30 minutes.
Thicken gravy with dissolved cornstarch.
Serves 6-8
Buttermilk Pork Roast
Boned pork shoulder (3-4 pounds)
Salt
2 tablespoons oil
2 cups buttermilk
1 cup water
2 tablespoons cider vinegar
1 onion, sliced
1 bay leaf
3 peppercorns
6 carrots, sliced
2 large potatoes, quartered
6 small white onions
2 tablespoons water
1 tablespoon cornstarch
Sprinkle pork shoulder roast with salt. Heat the oil in a Dutch oven; brown meat well on all sides, and remove any excess fat. Add the buttermilk, water, vinegar, onion, bay leaf and peppercorns. Bring to a boil, cover and simmer for 2-1/2 hours or until meat is tender. Add the carrots, potatoes and small onions; cook for another 30 minutes.
Thicken gravy with dissolved cornstarch.
Serves 6-8