Braised Pork Shoulder*
Active Time: 15 minutes
Total Time: 3 1/2 hours
1 Tbsp oil
4 lb bone-in shoulder roast, butt half
2 cups chicken broth
1 1/2 cups finely chopped onions
1 Tbsp minced garlic
1 1/2 tsp poultry seasoning
1 Tbsp freshly grated lemon peel
2 lb butternut squash, halved, peeled, seeded and cut in 1 1/4-inch chunks
2 cans (15 oz each) white beans, rinsed
Heat oven to 325° F. Have ready a 5-quart stovetop-to-oven casserole.
Heat oil in casserole. Brown roast on all sides. Add broth, onions, garlic, seasoning, and lemon peel. Cover tightly with a lid.
Bake 2 1/2 hours turning roast once or twice. Stir in squash; cover and bake 30 minutes. Stir in beans; bake covered 15 minutes or until pork and squash are fork-tender.
Transfer meat to platter. Tent loosely with foil to keep warm. Remove vegetable to platter with a slotted spoon. Skim off and discard fat from liquid.
If desired, before serving thicken sauce with 3 Tbsp flour blended with 1/3 cup cold water.
Serves 8. Per serving: 416 cal, 41 g pro, 24 g carb, 5 g fiber, 16 g fat (6 g sat fat), 122 mg chol, 435 mg sodium