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vegetable pork shoulder onion caraway seeds apple juice carrots potatoes flat leaf parsley couscous green apple
Viewed: 59 - Published at: 5 years agoIngredients
- 3 tsp vegetable or olive oil
- 2 lbs pork shoulder, trimmed, cut into1/2 inch pieces
- 1 None large onion, finely chopped
- 2 tsp caraway seeds
- 1/2 cup apple juice
- 2 None large carrots, cut into matchsticks
- 2 None large waxy potatoes, peeled, cut into 1/2 inch pieces
- 2 tbsp chopped flat-leaf parsley
- 1 4 serving packet couscous
- 1 None large green apple, unpeeled, cored, finely chopped
Method
- Preheat oven to 325°F. Heat 1 tsp of oil in a Dutch oven over high heat. Add pork, in two batches. Cook and stir 2-3 minutes, or until seared. Transfer to a large heatproof plate.
- Heat 1 tsp of oil in the dish over moderately low heat. Add onion and caraway seeds. Cook, stirring, 3-4 minutes or until softened. Stir in juice, carrots and pork. Bring to a boil. Remove from heat. Cover with a tight-fitting lid or foil. Bake 1 hour.
- Add potatoes. Bake, covered, 25 minutes or until potatoes are tender. Stir half the parsley into pork mixture.
- Bring 1 cup water and remaining oil to a boil in a medium saucepan over high heat. Stir in couscous. Remove from heat. Cover, set aside 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in apple.
- Spoon couscous mixture onto serving plates and top with pork mixture. Serve sprinkled with remaining parsley.
