Recipe: Pork Shoulder and Carrots

Pork Shoulder and Carrots (Photo by Aileen Torres)For all those who celebrate it, I hope you had a wonderful Christmas. Here’s something you can cook for the family during the holidays, or something to warm you up any time during the winter. Cook a pork shoulder low and slow until it falls off the bone, add some vegetables (in this case, carrots), and enjoy.

Ingredients:

pork shoulder
1/2-1 bag of baby carrots
1 large onion, sliced
1 Roma tomato, cubed
1 bouillon cube
soy sauce to taste
pepper to taste
sesame oil to taste

Place the pork shoulder in a large pot with the onion and tomato, add water to submerge the pork, and cook covered on simmering heat for about 2.5 hours. The meat should become tender enough to fall off the bone. Add the carrots, bouillon, soy sauce, pepper and sesame oil, and cook covered, still simmering, for another 30 minutes or so.

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