11Ingredients
670Calories
3Hours

Ingredients

  • 3 pounds pork butt (boneless Boston)
  • 6 tablespoons olive oil
  • 3 onions (peeled and cut into thin rings)
  • 2 cups vegetable stock
  • 4 tablespoons cider vinegar
  • 1/2 teaspoon mustard
  • 1/2 teaspoon honey
  • 1 lettuce (green, torn into bite-sized pieces)
  • 1/2 cucumber (thinly sliced)
  • 3/4 cup heavy cream
  • 1 teaspoon all-purpose flour (mixed with 2 tbsp water until smooth)

Directions

  1. Season the pork with salt and black pepper. Heat 2 tbsp oil in a dutch oven and cook the the pork, turning, for 5-8 mins. Remove the pork and set aside. Add the onions and stock to the pan and simmer for 5 mins. Place the pork back in the pan, cover and cook over a medium heat for 2 hours.
  2. In a bowl, mix the vinegar, mustard and honey. Gradually whisk in 4 tbsp oil. Season with salt and black pepper. Toss with the lettuce and cucumber.
  3. Remove the pork from the sauce and keep warm. Stir the cream into the sauce, add the flour, and simmer, stirring occasionally, for 5-8 mins. Season with salt and black pepper. Slice the pork and serve with the sauce and salad.
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NutritionView more

670Calories
Sodium29%DV700mg
Fat80%DV52g
Protein80%DV41g
Carbs3%DV10g
Fiber8%DV2g

PER SERVING *

Calories670Calories from Fat470
% DAILY VALUE*
Total Fat52g80%
Saturated Fat19g95%
Trans Fat
Cholesterol190mg63%
Sodium700mg29%
Potassium1140mg33%
Protein41g80%
Calories from Fat470
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber2g8%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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