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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. boneless pork shoulder (the original recipe calls for a 4lb. roast, but seeing as there were only 2 of us for dinner…)
- 2 tsp. kosher salt (plus more for seasoning)
- pepper
- 1 onion (finely chopped)
- 5 garlic cloves (crushed)
- 3 cups chicken stock (or low-sodium broth)
- 1/2 cup dry white wine
- 5 parsley sprigs (plus chopped parsley for garnish)
- 3 thyme sprigs
- 1 1/2 lb. sweet potatoes (about 3 medium, peeled and cut into 2-inch pieces, I used butternut squash instead)
- 3 cups roasted peeled chestnuts (vacuum-packed, I used whole water chesnuts in water since I couldn’t find the real thing)
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