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4 lb Boneless pork roast; trim off as much fat as possible
1 Yellow onion; peeled, sliced
2 Carrots; chopped
2 Bay leaves
2 ts Whole thyme leaves
1 ts Whole sage leaves
6 Sprigs parsley; whole
10 Whole black peppercorns
1/2 ts Salt
Place the pork in a Dutch oven or kettle just barely large enough to hold the meat. Add water to halfway up the side of the meat. Add remaining ingredients. Cover and bring to a boil. Turn to simmer and cook the meat until tender, about 1-1/4 hours. Remove the meat from the broth and slice at the table.
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