Ginger Pork Pot Roast

Ingredients

6 lb. pork butt or shoulder, bone-in

1 Vidalia onion, sliced

1 green pepper, sliced into rings

1 yellow pepper, sliced into rings

1 red pepper, sliced into rings

2 cups, baby carrots

2 celery stalks, large chop

5 slices fresh ginger, peeled, 1/4″ thick

5 garlic cloves, sliced

1 can stewed tomatoes

3 cups ginger ale

1 1/2 cups ketchup

2 envelopes, Lipton onion soup mix

1/4 cup brown sugar

3 tbsp corn starch

1/2 cup water

minced parsley, garnish

salt

pepper

Cooking Tools

Deep Baking Pan

Small mixing bowl

Foil

Directions
Preheat oven 325 Degrees F. Place all the vegetables and ginger at the bottom of pan and place pork shoulder on top of vegetables.  In a small mixing bowl, whisk together, ginger ale, ketchup, soup mix and brown sugar.  Pour liquid over pork and vegetables.  Place foil over pan and seal.  Bake in over for 6 hours.  Remove foil the last half hour, mix cornstarch and water and pour into liquid surrounding the pork roast and stir (this should be done the last half hour of cooking).  The sauce will thicken as it cooks for 30 minutes. Salt and pepper to taste, garnish with minced parsley.  Serve with mashed potatoes or rice.
Serves 4