Ingredients
- 2 pounds pork butt roast, boneless (cut into 1-inch cubes)
- 4 tablespoons Dijon mustard
- 1/2 cup all-purpose flour
- 1 tablespoon garlic salt
- 1 teaspoon pepper
- 3 tablespoons brown sugar, packed
- Oil, for browning pork
- 4 garlic cloves, minced
- 3 cups chicken broth
- 20 pearl onions (or just use whatever you amount you want)
- 2 medium sweet potatoes, peeled and cubed
- Salt and pepper
- 1/4 cup minced fresh parsley
How to Make
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Step 1: In a large bowl, toss pork cubes with mustard until lightly coated.
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Step 2: In a large resealable plastic bag, combine flour, garlic salt, pepper and brown sugar; add pork and shake to coat.
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Step 3: In a Dutch oven over medium-high heat, brown pork on all sides in hot oil. Add garlic; cook 1 minute longer. Add broth; bring to a boil. Scrape bottom of skillet to loosen any browned bits. Reduce heat; cover and simmer for 30 minutes or until pork is no longer pink.
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Step 4: Add the onions and sweet potatoes; cover and simmer 30 minutes more or until the pork and potatoes are tender.
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Step 5: Season with salt and pepper. Stir in parsley.
We hope you enjoy this recipe!
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