Source: Enlitened Kosher Cooking by Nechama Cohen

Pork shoulder with celery, green beans, and garlic.

Servings

3 lb Pork, shoulder, whole, lean, raw (or turkey roast)
1 pinch paprika
1 tbsp olive oil
1 cooking spray
4 medium garlic cloves , peeled and minced
3 cup cold water
5 medium celery stalk , cut into 3-inch pieces
1 lb fresh green beans (or any fresh or frozen low-carb vegetable)
0.25 tsp ground turmeric (optional)
1 pinch salt and pepper

1 Rub meat liberally with paprika and set aside.
2 In a large saucepan, heat oil. Saute garlic for about a minute, then add meat and brown.
3 Add water and cook covered for about 90 minutes, until done. Cool.
4 If possible, try to cook meat a day in advance. This enables meat juices to gel and fat to congeal on top, which can then be removed and discarded.
5 Wrap meat in foil. Pour stock into a container. Refrigerate.
6 Slice cold meat into thin slices.
7 Put celery and green beans in a pot, along with the cooking juices (fat removed).
8 Arrange meat slices on the vegetables and sprinkle spices on top. Cook covered on low heat for another 90 minutes until meat is very tender. Add water if necessary.

Goes great with Brussels Sprouts and Sweet Potatoes.