Bavarian Pork Roast With Skin

Jonathan Edwards is described as a husband and father whose care and oversight of his family was thoroughly spiritual. He took seriously anything that troubled his children, and would save the evening hours to be spent in prayer and close fellowship with his family. Primarily concerned for the condition of their souls, Edwards taught each of his children to earnestly seek salvation, “to have God our friend, and to be united to Christ.”

Kim Kistler

CATEGORY	CUISINE	TAG	YIELD
Meats	Bavarian	Meat	4	Servings

INGREDIENTS

2	lb	Pork shoulder roast with
		skin
		Salt & pepper to taste
1		Onion, sliced
1	T	Flour
1		Carrot, sliced
		Cloves
1	c	Water

INSTRUCTIONS

Score skin on roast in 1/2-inch squares; salt & pepper to taste. Place
cloves in cuts of skin. Cover with onions & carrots. Place in pan with
water; bake in 325 oven for 2 hours or until skin is crisp. Shake
flour, salt & pepper & mix with a little water. Stir into pan liquid
to make gravy & serve with German country-style potato salad (see
index for recipe).  FRAU KURT (GERDA) MAYR  From the <The Bliss of
Cooking Returns>, Fort Bliss Officers Wives  Club, Ft. Bliss, TX.
Downloaded from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 458 Calories From Fat: 255 Total Fat: 28.3g Cholesterol: 140.6mg Sodium: 159.5mg Potassium: 967.9mg Carbohydrates: 7.9g Fiber: 1.7g Sugar: 3.5g Protein: 40.9g