pork roast an soup
2 green cabbage leaves
1 long stalk of celery
2 small onions
salt
pepper
paprika
dried basil
one can of diced tomatoes
bone in pork shoulder/butt (4-6lb) (1.8~2.5kg)
Pot: the pot should be half full when the roast in inserted.
Prepare the pork by coating the top and bottom by rubbing salt so it coats the entire sides. Do the same with the pepper and the paprika. slash lines in the pork with a sharp knife
Add the can of diced tomatoes on top of the roast, fill the pot with water until it reaches under the pork butt/shoulder. Put the newly filled pot in the oven at 325 Fahrenheit(163 Celsius)
You'll be able to tell when it's done by using a spoon to stab in the middle and one the sides, if the sides are falling apart easily and in the there is some restriction it's done. For reference My roast was 4.5lb (2KG) it took 5 and a half hours to get to this stage. the top should be nicely brown
Dice the 2 small onions, celery, and cabbage. Toss in to the soup part of the pot. Sprinkle the dried basil so it lightly covers the top, if I had to use a measurement about half a tablespoon was needed for mine. Put the pot back in to the oven and when the onions turn translucent it's ready to serve.
You can serve it a number of ways;
Soup: pull the pork butt out the soup and place in a plate, put aside, ladle soup in bowls and serve.
Pork shoulder/butt: shred and stir fry into dishes, eat in a sandwich, eat it like ssam (a korean dish) with kimchi,
Both: Cut a big chunk of the pork where it's most tender, split in to two and serve with the soup ladled on top
Leftovers: Still have more soup and meat? put both back into the pot and put back into the oven with water near the top of the pot. The meat should have the least tender parts and this will create even more soup for you to enjoy.
1 long stalk of celery
2 small onions
salt
pepper
paprika
dried basil
one can of diced tomatoes
bone in pork shoulder/butt (4-6lb) (1.8~2.5kg)
Pot: the pot should be half full when the roast in inserted.
Prepare the pork by coating the top and bottom by rubbing salt so it coats the entire sides. Do the same with the pepper and the paprika. slash lines in the pork with a sharp knife
Add the can of diced tomatoes on top of the roast, fill the pot with water until it reaches under the pork butt/shoulder. Put the newly filled pot in the oven at 325 Fahrenheit(163 Celsius)
You'll be able to tell when it's done by using a spoon to stab in the middle and one the sides, if the sides are falling apart easily and in the there is some restriction it's done. For reference My roast was 4.5lb (2KG) it took 5 and a half hours to get to this stage. the top should be nicely brown
Dice the 2 small onions, celery, and cabbage. Toss in to the soup part of the pot. Sprinkle the dried basil so it lightly covers the top, if I had to use a measurement about half a tablespoon was needed for mine. Put the pot back in to the oven and when the onions turn translucent it's ready to serve.
You can serve it a number of ways;
Soup: pull the pork butt out the soup and place in a plate, put aside, ladle soup in bowls and serve.
Pork shoulder/butt: shred and stir fry into dishes, eat in a sandwich, eat it like ssam (a korean dish) with kimchi,
Both: Cut a big chunk of the pork where it's most tender, split in to two and serve with the soup ladled on top
Leftovers: Still have more soup and meat? put both back into the pot and put back into the oven with water near the top of the pot. The meat should have the least tender parts and this will create even more soup for you to enjoy.