Roast Pork and Taro Recipe – Sunset Magazine

Ingredients

• 1 1/4 to 1 1/2 pounds taro (2 to 3 in. long; see notes)
• 1 piece fat-trimmed, boned and tied pork butt or shoulder (2 to 2 1/2 lb.)
• 1 onion (1/2 lb.), peeled and chopped
• 2 tablespoons chopped fresh ginger
• 2 cups fat-skimmed chicken or beef broth
• 4 cups chopped washed spinach leaves
• Salt