Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 325°F (160°C) to prepare your clay pot for slow cooking.

2. 2

   In a large bowl, toss 1.5 pounds of pork shoulder cubes with 2 tablespoons of all-purpose flour, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until the meat is evenly coated.

3. 3

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat, then brown the floured pork cubes in batches for 3-4 minutes per side until golden brown, removing them to a separate plate once browned.

4. 4

   Add 1 large chopped onion to the same skillet and sauté for 5 minutes until softened, then stir in 2 medium thickly sliced carrots, 8 ounces of quartered wild mushrooms, and 6 finely minced black garlic cloves, cooking for an additional 3 minutes.

5. 5

   Carefully layer the browned pork, 2 large cubed potatoes, the sautéed vegetable and mushroom mixture, and 1 bay leaf into a large clay pot, then pour in 2 cups of beef broth.

6. 6

   Cover the clay pot and bake in the preheated oven for 2.5 to 3 hours, or until the pork is tender and the vegetables are cooked through.

7. 7

   Remove the bay leaf, stir gently, and serve hot, optionally topping each serving with a dollop of 0.5 cup sour cream and a sprinkle of 2 tablespoons fresh chopped dill.