1 1/2 lbs. boneless pork shoulder, cut in 1-in. cubes 2 Tbsp. vegetable oil 1 c. thinly sliced carrots 2 medium potatoes, thinly sliced 2 stalks celery, sliced 1 (1 oz.) package onion soup mix 2 Tbsp. sugar salt and pepper to taste 1 c. water 2 c. (16 oz.) Swanson beef broth 1 can (28 oz.) tomatoes, cut up dash of hot pepper sauce (like Tabasco) 1/4 tsp. oregano leaves
What to do:
1. In Dutch oven or large skillet with lid, brown pork in oil over medium-high heat. 2. Add carrots, celery, potatoes, soup mix, sugar, salt, pepper, water and beef broth; mix well. 3. Bring to a boil and lower heat. Cover and simmer 10 min.. 4. Stir in tomatoes, hot sauce and oregano. Return to boil, then reduce heat and simmer, covered 45-60 min. until pork is fork tender.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
