Title: Boiled Pork
Categories: Meat
Yield: 6 Servings

4 lb Boneless pork roast; trim
-off as much fat as possible
1 Yellow onion; peeled, sliced
2 Carrots; chopped
2 Bay leaves
2 ts Whole thyme leaves
1 ts Whole sage leaves
6 Sprigs parsley; whole
10 Whole black peppercorns
1/2 ts Salt

Since plantation owners like Washington and Jefferson cured so many hams
each year, we may assume that there was a lot of pork around to be eaten.
Some could be cured in the form of sausage and kept for a time but large
cuts were often boiled. This is a very delicious way to enjoy pork. I think
Mr. Jefferson would approve of my recipe.

Place the pork in a Dutch oven or kettle just barely large enough to hold
the meat. Add water to halfway up the side of the meat. Add remaining
ingredients. Cover and bring to a boil. Turn to simmer and cook the meat
until tender, about 1-1/4 hours. Remove the meat from the broth and slice
at the table.

This is great with Cooked Greens with Garlic and Tomato and some
Monticello Muffins.

From . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.