Ingredients
- 1 pound fingerling taters
- 3 carrots, reduce 2-inch chunks
- 2 stalks celery, reduce 2-inch chunks
- 3 cloves garlic clove, smashed
- 1 2 -inch piece ginger root, peeled and grated
- 1/3 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 3 bay leaves
- 1 bone-in pork shoulder or pork sirloin roast (2 to two 1/2 pounds)
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1 14 -ounce can diced tomato plants
Directions
Combine the taters, carrots, celery, garlic clove and ginger root inside a slow oven. Add in 1 / 2 of the flour and season with pepper and salt. Scatter the bay leaves within the vegetables.
Season the pork generously with pepper and salt, sprinkle using the thyme and allspice and toss using the remaining flour to coat. Put the pork within the vegetables within the slow oven. Add 2 cups water and also the tomato plants, cover and prepare on low 8 hrs.
Discard the bay leaves. Take away the pork roast and slice or pull the meat from the bone into large pieces. Serve in bowls using the vegetables and broth.
Per serving: Calories 634 Fat 29 g (Saturated 10 g) Cholesterol 210 mg Sodium 601 mg Carb 30 g Fiber 5 g Protein 61 g
Photograph by Antonis Achilleos