Mix the salt, pepper, garlic powder and paprika, in a bowl and rub on the pork roast.
Heat the oil to medium in the dutch oven and brown the pork roast.
Add the onions and cook till
they are tender.
Add the bay leaf and black pepper corns
Add the stock, and the carrots and celery,beets, and pears and simmer on low till the pork
reaches the temperature of 200 degrees F. Also you can stick a fork in the roast and lift it up.
If the roast slips off the fork easily when shaken it is done.
I layed everything out on a tray so I could plate it or arange it on a platter.
Strain the stock, and clean out the dutch oven and put the stock back in, and bring it to a simmer.
Make the slurry and add a bit at a time while the stock simmers, whip till smooth. Repeat till you get the thickness you want.
It may take not as much slurry or it may take a bit extra.
Make the potato dumplings that go with this recipe
I plated the pork arranging the vegetables in separate piles,instead of in a jumble. I like the way this looks. |
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