CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats | 1 | Servings |
INGREDIENTS
4 | lb | Pork shoulder roast, boned |
and ro | ||
10 | Pitted prunes | |
10 | Dried apricots | |
10 | Dried pears | |
Salt and pepper to taste | ||
Lled |
INSTRUCTIONS
Trim meat and wipe with damp cloth. Rinse fruit in warm water. With a sharp, thin knife, cut deep little pockets in the meat and insert the fruits. Rub meat with salt and pepper and place in clay baker. Cover and bake at 300 degrees F. for 2-1/2 hours. Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 09, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3888
Calories From Fat: 2027
Total Fat: 224.5g
Cholesterol: 1124.9mg
Sodium: 1110.8mg
Potassium: 6033mg
Carbohydrates: 34.4g
Fiber: 7.9g
Sugar: 20.5g
Protein: 317g