Ingredients

• 4.5 pounds pork shoulder roast
• 3 teaspoons kosher salt
• 0.25 cups honey
• 1 cup blackberries
• 2 tablespoons lingonberry jam
• 6 cups water
• 3 cloves garlic
• 1 teaspoon dried thyme
• 1 teaspoon ground coriander
• 1 yellow onion
• 2 leeks
• 10 large mushrooms
• 1 small green cabbage
• 3 large carrots
• 2 fennels bulbs
• 0.25 cups cilantro leaves
• 0.25 cups fresh dill
• 2 tablespoons fresh thyme leaves

Instructions

1. 1 Add pork to a large soup pot or Dutch oven. Add salt, honey, berries, lingonberry jam, and cold water, and turn the heat to high.
2. 2 While stew is coming to a boil, add garlic, dry thyme, and ground coriander. When mixture comes to a rolling boil, reduce heat to low, and simmer gently for 45 minutes, stirring occasionally.
3. 3 Stir in onion, leeks, and mushrooms, and simmer until meat is almost, but not quite fork tender, about 45 minutes more.
4. 4 Stir in cabbage, carrots, and fennel; continue to simmer until vegetables and meat are very tender, about 30 minutes.
5. 5 Season to taste with salt. Serve with fresh herbs scattered over the top.

Nutrition per serving