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- 1 1/2 lbs pork shoulder, trimmed and cut into 1 1/2-inch cubes
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons canola oil
- 1 small yellow onion, chopped
- 1 large garlic clove, minced
- 1 (1-inch) piece ginger, peeled and minced
- 1/2 cup dry vermouth or dry white wine
- 1 large carrot, peeled and cut into 1/2-inch thick slices
- 1 large parsnip, peeled and cut into 1/-2-inch thick slices
- 1 small sweet potato, peeled and cut into 1-inch cubes
- 1 small purple or Yukon gold potato, peeled and cut into 1-inch cubes
- 1 small turnip, peeled and cut into 1-inch cubes
- 2 cups homemade chicken stock or less-sodium store bought stock
- 1/2 cup apple cider
- 2 cups chopped mustard greens
- For garnish: minced fresh thyme
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1541g | |
| Calories 1366 | |
| Calories from Fat 573 | 42% |
| Total Fat 64.09g | 80% |
| Saturated Fat 13.96g | 56% |
| Trans Fat 0.11g | |
| Cholesterol 292mg | 97% |
| Sodium 1170mg | 49% |
| Potassium 3247mg | 93% |
| Total Carbs 74.16g | 20% |
| Dietary Fiber 10.3g | 34% |
| Sugars 33.64g | 22% |
| Protein 99.62g | 159% |
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