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pork shoulder roast salt pepper bottles Oktoberfest beer condensed chicken broth sweet onion white hominy
Viewed: 20 - Published at: 7 years agoIngredients
- 1 (3 1/2- to 4-lb.) boneless pork shoulder roast, trimmed
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 (12-oz.) bottles Oktoberfest beer
- 2 (10.75-oz.) cans condensed chicken broth, undiluted
- 1 large sweet onion, chopped
- 1 (16-oz.) package frozen chopped turnip greens, thawed
- 1 (15-oz.) can white hominy, rinsed and drained
Method
- Cut pork into 3-inch pieces; sprinkle evenly with salt and pepper, and place in a large Dutch oven. Stir in beer, broth, and onion. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 1 1/2 to 2 hours or until pork shreds easily with a fork.
- Remove pork, and shred with 2 forks. Skim fat from surface of broth in Dutch oven.
- Return pork to Dutch oven, and stir in greens and hominy. Bring to a boil; reduce heat, and simmer 20 minutes or until greens are tender.
- Note: For testing purposes only, we used Saint Arnold Oktoberfest beer.
- Kitchen Express Pork-and-Greens Stew: Omit salt. Substitute 2 (17-oz.) packages fully cooked pork roast au jus for pork shoulder roast. Rinse pork roast, and shred. Combine pork, pepper, beer, broth, and onion in Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Stir in greens and hominy. Bring to a boil; reduce heat, and simmer 20 minutes or until greens are tender. Note: For testing purposes only, we used Hormel Pork Roast Au Jus.
