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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Dutch October 199 1 Servings

INGREDIENTS

2 T Butter, 1/4 stick
2 T Vegetable oil
4 lb Trimmed pork shoulder, cut
into 1-inch
cubes
2 Onions, sliced
4 Garlic cloves, minced
1/4 c All purpose flour
1 Chicken broth, 14
1/2-ounce
1 1/2 c Apple cider or juice
1 c Dark beer
2 T Dijon mustard
1 t Ground coriander
1/2 t Ground cinnamon
1/2 t Salt
1 c Chopped dried apricots
3/4 c Chopped pitted prunes

INSTRUCTIONS

Preheat oven to 350F. Melt 2 tablespoons butter with 2 tablespoons  oil
in heavy large Dutch oven or casserole over medium-high heat. Add  pork
in batches and cook until brown, stirring occasionally, about 4
minutes. Transfer to bowl using slotted spoon.  Add onions and garlic
to same pan and cook until tender, stirring  occasionally, about 10
minutes. Add flour and stir 3 minutes. Mix in  broth, cider, beer,
mustard, coriander, cinnamon and salt and bring  mixture to boil.
Return pork and any juices in bowl to Dutch oven.  Stir in apricots and
prunes. Cover and bake 1 hour. Remove lid from  Dutch oven and continue
baking until pork is tender and liquid is  reduced to sauce
consistency, about 45 minutes longer. Season with  salt and pepper.
Serves 6.  Bon Appetit October 1991  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4850
Calories From Fat: 2534
Total Fat: 282.1g
Cholesterol: 1186mg
Sodium: 4504.5mg
Potassium: 9028.9mg
Carbohydrates: 213.1g
Fiber: 25g
Sugar: 84.2g
Protein: 344.8g


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