2 1/2 hours
4 Tbsp. canola oil, divided
2 lbs. pork shoulder
1 tsp. salt
2 onions, sliced
2 celery stalks, rough chopped
2 Tbsp. chopped garlic
2 bay leaves
1 (6 oz. btl.) apple cider vinegar
1 Tbsp. brown sugar
1 ctn. (32 oz.) Central Market Organics Low Sodium Chicken Broth, divided
1 Tbsp. all purpose flour
3 potatoes, cooked & mashed
Preheat oven 325°F.
Add 2 Tablespoons canola oil to a roasting pan and bring to Medium-High heat.
Season pork with salt and pepper, and sear on all sides until dark brown, adjusting flame to prevent burning. Remove to a plate and set aside.
In same roasting pan add onions, celery, garlic and remaining oil. Sauté 10 minutes. Add bay leaves, vinegar, brown sugar and 3 cups chicken broth.
Mix flour and remaining chicken broth in a small bowl until smooth. Pour mixture into roasting pan liquid, stirring constantly to prevent lumps.
Return pork to roasting pan, bring to a boil, cover, and place in oven.
Bake 2 1/2 hours. Best served over mashed potatoes.
Calories: 490, Total Fat: 28g, Saturated Fat: 7g, Sodium: 280mg, Carbohydrates: 27g, Dietary Fiber: 3g, Protein: 31g