Ingredients
- 2 1/2 pounds boston butt pork shoulder
- 4 carrots, cut length wise cut in 2 inch chunks
- 1 cup onions, chopped
- 1 1/4 cup water, boiling
- 1 tablespoon chicken bouillon
- 1 teaspoon dried dill weed
- 1 teaspoon onion salt
- 1/4 teaspoon pepper
- 10 ounces frozen brussels sprouts (1 package)
- 10 ounces frozen cauliflower (1 package)
How to Make
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Step 1: Season pork.
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Step 2: Brown on all sides starting on fatty side, in the Dutch oven.
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Step 3: Meanwhile, to water add seasoning and bouillon.
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Step 4: Pour into Dutch oven and add carrots and onions.
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Step 5: Bring to a boil and cover.
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Step 6: Turn to simmer and cook for 2 hours, adding water as needed until pork is done.
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Step 7: Add frozen vegetables, adding seasoning as needed.
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Step 8: Cover and simmer 30 minutes until veggies are cooked.
We hope you enjoy this recipe!
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