Directions:
- Preheat oven to 350.
- In medium to large dutch oven, heat oil over medium high heat.
- Rub pork shoulder with salt, pepper, thyme, rosemary, and sage.
- Brown pork on all sides.
- Once pork is browned, pour port and water into dutch oven, add potatoes, carrots, and parsnip.
- Cover and bake in oven for 1 1/4 to 2 hours, until instant read thermometer reads between 160 and 170 degrees in center of pork shoulder.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.45 Kcal (2062 kJ) | ||
| Calories from fat | 175.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.45g | 30% | |
|---|---|---|---|
| Cholesterol | 151.96mg | 51% | |
| Sodium | 1408.36mg | 59% | |
| Potassium | 1185.83mg | 25% | |
| Total Carbs | 22.64g | 8% | |
| Sugars | 7.27g | 29% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 47.27g | 95% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 3.1mg | 17% | |
| Calcium | 94.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 94.08 Kcal (394 kJ) | ||
| Calories from fat | 33.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 30% | |
|---|---|---|---|
| Cholesterol | 29.03mg | 51% | |
| Sodium | 269.05mg | 59% | |
| Potassium | 226.54mg | 25% | |
| Total Carbs | 4.33g | 8% | |
| Sugars | 1.39g | 29% | |
| Dietary Fiber | 0.71g | 15% | |
| Protein | 9.03g | 95% | |
| Vitamin C | 1.3mg | 11% | |
| Vitamin A | 0.2mg | 37% | |
| Iron | 0.6mg | 17% | |
| Calcium | 18mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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