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Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes

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Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes
  • Prep Time 35 min
  • Total Time 18 hr 35 min
  • Servings 8
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Put a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite.

Ingredients

To Freeze/Slow Cook

3
lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
2
lb baby red potatoes
3
medium carrots, peeled and roughly chopped (1 cup)
1
large onion, coarsely chopped (1 1/2 cups)
1
bulb garlic, cloves peeled
1
sprig fresh thyme
1/4
cup honey
1
tablespoon salt
1
teaspoon red pepper flakes

To Serve

2
tablespoons chopped fresh thyme leaves

Directions

  • 1 Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
  • 2 Thaw completely in refrigerator, 12 to 24 hours.
  • 3 Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
  • 4 Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.
Tips  

Like it hot? Double up on the red pepper flakes to add a little zip to your roast.

Pick potatoes that are similar in size for even cooking.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
190
)
Daily Value
Total Fat
21g
32%
(
Saturated Fat
7g
36%
,
Trans Fat
0g
)
Cholesterol
110mg
36%
Sodium
980mg
41%
Potassium
1080mg
31%
Total Carbohydrate
33g
11%
(
Dietary Fiber
3g
12%
,
Sugars
12g
)
Protein
39g
Daily Value*:
Vitamin A
80%
80%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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