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Shoulder Roast with Vegetables
Source: Enlitened Kosher Cooking by Nechama Cohen

Pork shoulder with celery, green beans, and garlic.

Prep Time: 10 minutes
Cook Time: 3 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 216.1
Total Carbs 2.9 g
Dietary Fiber 1.1 g
Sugars 0.3 g
Total Fat 10.5 g
Saturated Fat 3.3 g
Unsaturated Fat 1.1 g
Potassium 482.2 mg
Protein 25.7 g
Sodium 124.0 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 3 1/2 Meat , 3 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 lb  Pork, shoulder, whole, lean, raw
1 pinch  paprika
1 tbsp  olive oil
1 each  cooking spray
4 each  medium garlic cloves
3 cup  cold water
5 each  medium celery stalk
1 lb  fresh green beans
0 1/4 tsp  ground turmeric
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.

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