1    Boned pork shoulder
1 tb Minced fresh sage
3 tb Lemon juice
1 1/4 lb Carrots,peeled/cut into 2"
1 lb Russet potatoes,peel/quarter
1 lb Turnips,peeled and quartered
1 lb Parsnips,peeled & quartered
1    Lg hd grn cabbage,core/quart
1 1/2 tb Cornstarch
1/3 c  Water
Salt
Pepper

RICH PORK STOCK
Pork bones
2 Large onion,chopped
2 Large carrots,cut in pieces
1/2 c Water
1 qt Water
2 Celery stalks,cut in pieces
1/2 ts Dried thyme leaves

1. Have your market trim pork of fat, then bone, roll, and tie the meat,
saving the bones (or do this yourself).
2. Place meat in a 5-6 quart ovenproof pan on medium-high heat. Turn often
until meat is well browned all over, about 10 minutes. Add stock, sage, and
lemon juice; stir to scrape browned bits from pan. Cover very tightly and
bake in a 325F. oven for 1 hour.
3. Add carrots and potatoes to meat. Cover and bake until vegetables are
barely tender when pierced, about 20 minutes. Add turnips and parsnips;
cover and bake until all vegetables are tender when pierced, about 40
minutes longer.
4. When vegetables are done, place cabbage in a 10-12″ frying pan with 1/2″
water. Bring water to boiling over high heat, cover, and simmer until
cabbage is tender when pierced, about 10 minutes.
5. Transfer meat and vegetables to a large platter; keep warm. Skim fat
from pan juices; bring juices to a boil over high heat. Add cornstar mixed
with 1/3 cup water and bring to a second boil, stirring. Pour into a small
pitcher. Slice meat and serve with vegetables; add gravy and salt and
pepper to taste.

*** RICH PORK STOCK ***
1. Place reserved pork bones in a 10×15″ pan with onions and carrots. Roast
in a 450F. oven, mixing occasionally, until bones are well browned, 40-50
minutes.
2. Add 1/2 cup water to pan; stir vigorously to free browned bits. Scrape
mixture into a 5-6 quart pan. Add 1 quart water, celery, and thyme. Bring
to a boil over high heat, then cover and simmer for 1 1/2 hours.
3. Uncover pan and boil over high heat until liquid is reduced to 2 1/2
cups, about 10 minutes. Pour mixture through a fine strainer into a bowl.
Discard bones and vegetables. If stock is made ahead, cool, cover, and
chill up to 2 days. Skim or lift off fat and discard.