Lemony Pork & Vegetables
PREP:
30 minutes
COOK:
Low 7 hours, High 3 1/2 hours; plus 5 minutes on High
MAKES:
6 servings
SLOW COOKER:
3 1/2- to 6-quart
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup all-purpose flour
- 1/2 teaspoon pepper
- 2 tablespoons cooking oil
- 1 16-ounce package peeled baby carrots
- 8 ounces parsnips, cut into 1/2-inch slices
- 2 medium shallots, sliced
- 1 lemon, quartered
- 1/4 cup thinly sliced fresh basil
- 1 14 1/2-ounce can chicken broth
- 1 1/3 cups quick-cooking couscous
Preparation
Step 1
Trim fat from pork. Cut pork into 1 -inch pieces. Combine flour and pepper in a plastic bag. Add pork, close bag, and shake to coat pork with flour. In a large skillet brown half of the meat in 1 tablespoon of the oil about 5 minutes, turning to brown evenly. Remove from skillet. Brown remaining pork in remaining 1 tablespoon oil about 5 minutes, turning to brown evenly.
In a 3 1/2- to 6-quart slow cooker place carrots, parsnips, shallots, lemon, and basil. Place pork on top of vegetables. Pour broth over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard lemon pieces.
Use a slotted spoon to remove pork and vegetables to a serving dish, reserving juices; cover meat and vegetables to keep warm. Measure l 3/4 cups of the cooking juices and return to slow cooker. Discard remaining cooking liquid. If using low-heat setting, turn to high-heat setting. Stir in couscous. Cover and cook for 5 minutes more. Fluff couscous with a fork. Serve pork and vegetables over couscous.