On a cold and snowy January evening nothing is better than a bowl of soup that has a hearty flavorful stock. Pork shoulder makes a delicious rich brown stock that can be served with pierogi and slice of crusty bread.
To begin, fill a large pot with water and 2 tbs of salt. Start to boil on high heat. Chop 2 whole onions and toss in the pot. Once it starts to roll into a boil, add one pork shoulder, fresh dried herbs and 1 tbs of either vegetable or beef bouillon paste. Let this cook on med. heat for 3 hours or until the pork pulls easily using a fork.
Boil pierogi as a side. Simple and delicious and satisfying...
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