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Pork Casserole




Source of Recipe


CBC Manitoba


List of Ingredients




¼ cup (60 ml) all purpose flour
2 tbsp (30 ml) sugar
4 ½ lbs (2 Kg) boneless pork shoulder butt roast, trimmed of fat and cut into ¾ inch(2cm) cubes
2 tbsp (60 ml) cooking oil
1 tbsp (15 ml) cooking oil
2 cups (500 ml) thinly sliced onions
3 medium carrots cut into ¼ inch (6mm) thick slices
3 medium potatoes, cut into ¼ inch (6mm) thick slices
1/3 cup (75 ml) ketchup
1/3 cup (75 ml) water
¼ cup (60 ml) malt vinegar
3 tbsp (50 ml) Worcestershire sauce



Recipe



Combine flour and sugar in a large bowl or resealable freezer bag. Add pork in batches. Cover or seal. Toss until coated.

Heat first amount of oil in a large frying pan on medium-high. Cook pork, in batches, for about 5 minutes, stirring often, until browned. Remove from pan.

Heat a second amount of cooking oil in the same frying pan on medium-low. Add onion. Cook for 5-10 minutes, stirring occasionally until softened.

Combine pork and onion, carrot and potato in a greased 4-qt (4L) casserole.

Combine remaining ingredients in a small bowl. Pour over pork mixture. Cover and bake in a 350ºF (175ºC) oven for 2 hours. Stir. Bake uncovered for 20-30 minutes until the sauce is thickened and the pork is tender.Makes about 11 cups (2.75L)
Serves 8