•fresh pork picnic
•all purpose flour
•seasoned salt and pepper
•2 tablespoons shortening or vegetable oil
•2 cup water
•1 bay leaf
•1 large clove garlic
•4 sweet potatoes, peeled, cut up
•4 large turnips, peeled, cut up
•1/2 medium cabbage, cut into 4 wedges
Rub fresh pork picnic shoulder roast with seasoned salt and pepper.
Melt shortening in a Dutch oven or large kettle over medium-high heat; brown pork shoulder roast on all sides. Add water, bay leaf, and garlic. Bring to a boil; cover and simmer for 1 1/2 hours. Add potatoes and turnips. Cook for 15 minutes. Add cabbage wedges. Cook for another 20 minutes, or until cabbage is done. Arrange pork picnic shoulder roast and vegetables on a platter.
Recipe for fresh pork picnic shoulder serves 4.