Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 550 minutes, Preparation Time - 70 minutes

• Source

  All Recipes

| 1. Day one: In a large heavy stockpot, add meat and cover with water. Add 1 teaspoon salt, Italian seasoning, and enough water to completely cover meat. Simmer over medium heat for 1 hour. | 2. Preheat oven to 375 degrees F (190 degrees C). Remove meat from stock; refrigerate stock for later use. Debone meat, discard bones, and place meat in a roasting pan. Roast meat for 1 1/2 hours in the preheated oven or until tender when pierced with a fork. Cover pan with aluminum foil and refrigerate. | 3. Day two: Remove stock from refrigerator; skim off and discard top layer of hardened white fat. Pour 4 cups of stock into a heavy stockpot; add potatoes, carrots, 1 can of crushed tomatoes, and 1 teaspoon salt. Cook vegetable mixture over medium-high heat for 20 minutes, stirring occasionally. Cool slightly and refrigerate. | 4. Preheat oven to 300 degrees F (150 degrees C). Heat olive oil in a small skillet over medium heat. Add the onion. Cook and stir until onion is transparent, 5 to 8 minutes. Set aside. Remove meat from refrigerator and add remaining stock to pan. Cover the roasting pan with a lid or aluminum foil. | 5. Cook meat for 1 1/2 hours in the preheated oven. Remove the meat from the oven and pour in the salsa, onion, tomato sauce, brown sugar, barbecue sauce, and 1 can crushed tomatoes. Continue roasting for another 1 1/2 hours. Cool slightly and refrigerate overnight. | 6. Day three: In a large Dutch oven portable roaster or large stock pot, combine meat with the vegetable mixture from the day before, corn, green beans, lima beans, okra, and tomato juice. Cook for 3 hours at 300 degrees F (150 degrees C) if using a roaster, or if using a stock pot, simmer over medium-low heat, stirring occasionally. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mutton shoulder	5	pounds	cut bone	2017.3379	0.0	448.801	11.3334
salt	2	teaspoons		-	-	-	-
italian seasoning	1	tablespoon		2017.3379	0.0	448.801	11.3334
baking potato	3	pounds	peeled cubed	2017.3379	0.0	448.801	11.3334
carrot	1	pound	peeled sliced	185.9731	43.4542	4.2184	1.0886
tomato	2	cans	crushed	124.1379	27.5262	6.4768	1.0795
extra virgin olive oil canola	2	teaspoons		2017.3379	0.0	448.801	11.3334
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
salsa	2	cups		150.8	34.528	7.904	0.884
tomato sauce	1	can		-	-	-	-
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
hickory smoke barbeque sauce	1/4	cup	flavored	2017.3379	0.0	448.801	11.3334
kernel corn	1	can	drained	276.9265	54.6877	7.6525	3.0018
green bean	1	can	drained	46.4768	10.4498	2.7436	0.3298
lima bean	1	package	thawed	-	-	-	-
okra	1	package		-	-	-	-
tomato juice	1	can		61.934	12.8604	3.0967	1.0565

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.