|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 67g||87%|
|Saturated Fat 28g||141%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This braised Boston butt—or pork shoulder—makes a tasty dinner. The pork is cooked on the stovetop with potatoes, carrots, and seasonings. It's a satisfying one-pot meal.
- 1 (about 4 pounds) pork shoulder roast
- 2 tablespoons vegetable oil
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1/2 cup water
- 1 cup onion (chopped)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- dash ground cayenne pepper
- 1 bay leaf
- 1 1/2 pounds potatoes (quartered)
- 4 medium carrots
- 2 teaspoons Worcestershire sauce
Gather the ingredients.
Trim excess fat from the outside of the pork roast.
In a large Dutch oven over medium heat, heat the vegetable oil. Add the pork roast to the pan and sear on all sides. Pour off excess fat.
Add the soup, water, onion, salt, pepper, and cayenne pepper to the roast in the pan. Add the bay leaf.
Cover the pan, and simmer over low heat for 1 1/2 hours.
Add the potatoes, carrots, and Worcestershire sauce to the pan. Cover and continue cooking for about 30 minutes, or until the vegetables are tender.
Remove the bay leaf.
Remove the roast and vegetables to a serving platter. Tent with foil and keep warm.
Simmer the drippings to reduce slightly and serve with the roast.
- Replace the condensed cream of mushroom soup with cream of celery soup.
- Add 1 or 2 cups of diced rutabagas or turnips to the roast along with the carrots.