Fresh Pork Pot Roast with Dumplings

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Men especially like this hearty dish of dumplings, gravy and pork


  • ½ fresh pork leg or shoulder (about 5 lb.)
  • 2 tsp. salt
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  • Trim excess fat from meat. Rub meat with mixture of salt, thyme and bay leaf. Refrigerate 2 hours.
  • Brown meat in fat trimmings in heavy deep pan or Dutch oven. Add water to depth of 2″. Cover, and simmer on top of range until well done (20 to 25 minutes per pound). Add more water if needed.
  • Remove meat from pan; set aside, keeping it warm, while you mak