Bavarian Pork Roast With Skin
| 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)
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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