Published in: Food Network Magazine

1 pound fingerling potatoes
3 carrots -- cut into 2-inch chunks
2 stalk celery -- cut into 2-inch chunks
3 clove garlic -- smashed
2 inch piece of ginger -- peeled and grated
1/3 cup all-purpose flour
Kosher salt and freshly ground pepper
3 bay leaves
1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
1 teaspoon dried thyme
1/2 teaspoon ground allspice
14 ounce can diced tomatoes

Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay
leaves over the vegetables.

Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over
the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.

Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

Serves: 4

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