Recipe of Any-night-of-the-week Pig Shoulder Roast and Celery Simmered in White Wine Vinegar

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pig shoulder roast and celery simmered in white wine vinegar. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook pig shoulder roast and celery simmered in white wine vinegar using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pig Shoulder Roast and Celery Simmered in White Wine Vinegar:

1. Prepare Pork butt block
2. Make ready Celery
3. Take Onion
4. Take Olive oil
5. Take ★Water
6. Make ready ★White wine vinegar
7. Make ready ★Salt
8. Prepare ★Soup stock granules
9. Take leaf ★Bay leaf

Instructions to make Pig Shoulder Roast and Celery Simmered in White Wine Vinegar:

1. Cut the stem of the celery at an angle, roughly chop the leaves, and cut the onions into about 1 cm cubes .
2. Cut the pork into large bite-sized chunks, and coat with salt and pepper (not listed).
3. Heat olive oil in a pan, add the pork, and take it out momentarily after the surface changes color.
4. Add the onions and celery stems to the pot from step 3 and sauté, add in ★, cover with a lid, and boil for about 5 minutes.
5. Return the pork to the pot, add in the celery leaves, season with salt and pepper, and it is done.

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