This Sauce Has Subtle Ginger Flavor, Heavenly Sauce!
Difficulty: Easy
Prep Time: 35 minutes
Cooking Time: 6 hours
Ingredients6 lb. pork butt or shoulder, bone-in1 Vidalia onion, sliced1 green pepper, sliced into rings1 yellow pepper, sliced into rings1 red pepper, sliced into rings2 cups, baby carrots2 celery stalks, large chop5 slices fresh ginger, peeled, 1/4" thick5 garlic cloves, sliced1 can stewed tomatoes3 cups ginger ale1 1/2 cups ketchup2 envelopes, Lipton onion soup mix1/4 cup brown sugar3 tbsp corn starch1/2 cup waterminced parsley, garnishsaltpepper
Cooking ToolsDeep Baking PanSmall mixing bowlFoil
Directions
Preheat oven 325 Degrees F. Place all the vegetables and ginger at the bottom of pan and place pork shoulder on top of vegetables. In a small mixing bowl, whisk together, ginger ale, ketchup, soup mix and brown sugar. Pour liquid over pork and vegetables. Place foil over pan and seal. Bake in over for 6 hours. Remove foil the last half hour, mix cornstarch and water and pour into liquid surrounding the pork roast and stir (this should be done the last half hour of cooking). The sauce will thicken as it cooks for 30 minutes. Salt and pepper to taste, garnish with minced parsley. Serve with mashed potatoes or rice.
Serves 4
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