Moist Pork Shoulder Roast
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 45 min.
Preparation
Calories:
668
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 833 mg | (21 %) | ||
| Calcium | 447 mg | (45 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 30.3 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup butter
- 1 Pork shoulder (boned and skin removed)
- 6 cups Whole milk
- lemon zest
- lemon juice
- 4 cloves garlic cloves
- 3 bay leaves
- salt
- peppers
Preparation steps
1.
Heat the butter in a casserole and sear the pork on all sides until golden brown. Remove from the pan and pour off the butter if it’s dark brown.
2.
Pour the milk into the pan and add the lemon rind and juice, garlic and bay leaves and bring to a boil.
3.
Place the pork into the milk, then reduce the heat to as low as possible, partially cover with a lid and cook for 2 ½ hours.
4.
Carefully turn the pork over to submerge the other side in milk and cook for 1 hour.
5.
Remove the pork and leave to rest. The milk will have formed curds which make a ‘sauce’. Stir briefly.
6.
Serve the pork carved thickly with the milk curds.
