Nutrition Facts
  Servings Per Recipe: 8
  Serving Size: 1 serving
Amount Per Serving
  Calories 285.9
  Total Fat 15.6 g
      Saturated Fat 5.1 g
      Polyunsaturated Fat 1.2 g
      Monounsaturated Fat 5.4 g
  Cholesterol 72.2 mg
  Sodium 408.3 mg
  Potassium 610.6 mg
  Total Carbohydrate 11.7 g
      Dietary Fiber 3.6 g
      Sugars 0.2 g
  Protein 25.9 g
  Vitamin A 24.8 %
  Vitamin B-12 16.4 %
  Vitamin B-6 23.2 %
  Vitamin C 14.3 %
  Vitamin D 0.0 %
  Vitamin E 2.3 %
  Calcium 7.1 %
  Copper 8.0 %
  Folate 11.9 %
  Iron 15.3 %
  Magnesium 7.4 %
  Manganese 5.6 %
  Niacin 23.2 %
  Pantothenic Acid     10.0 %
  Phosphorus     21.3 %
  Riboflavin 21.4 %
  Selenium 44.6 %
  Thiamin 65.0 %
  Zinc 24.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Slow Cooker Pork with Greens and Beans

View the full Slow Cooker Pork with Greens and Beans Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Slow Cooker Pork with Greens and Beans

197 calories of Pork, fresh, shoulder, blade, boston (roasts), separable lean only, cooked, roasted, (3 oz)

36 calories of Trader Joe's Raw Pepitas, (0.06 cup)

34 calories of Canbellini Beans, Bush's, (48.75 gram(s))

9 calories of Tomatoes, red, ripe, canned, whole, no salt added, (0.19 cup)

3 calories of Chili powder, (0.13 tbsp)

2 calories of Escarole, (0.25 cup)

2 calories of Chicken Broth, Fat Free, 33% less sodium, Swanson, (0.13 cup)

2 calories of Garlic, (0.38 clove)

0 calories of Pepper, red or cayenne, (0.06 tsp)

0 calories of Salt, (0.06 tsp)


Nutrition & Calorie Comments  

Incredible! I used great northern beans and red beans. Substituted 2 cans of low sodium collard greens, salsa for the diced tomatoes and even added some mild jalapenos. Was worried about the collard greens but it turned out great. Submitted by:
GOLFR24
(5/3/13)
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This was AMAZING! A really delicious blend of flavors! I've seen a few people call it bland, I thought just the opposite, but I didn't use low sodium anything so that's probably why... I also used kale and doubled the amount, and I did the spice rub on the pork the night before. A definite keeper!!! Submitted by:
GET_FIT_SKM
(3/26/13)
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It was a bit bland, so in the last hour I added more chili powder and salt, and added black pepper and onion powder. Next time I will add an onion when I start the meat. I used pork tenderloin since I had one in the freezer and turnips greens since the store was out of kale and escarole. I will try Submitted by:
LITTLE_DIVA
(1/11/13)
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Nice but it took heaps longer to cook than 6 hrs. It seemed quite plain so added more seasoning plus 2 tbsp brown sugar. Used swiss chard which isn't my favorite so maybe I'll try spinach next time. Very lean for pork so I'll try again. Love piggy! Submitted by:
CHARITY1973
(8/18/12)
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Hubby gives it 5, I'm not sure how I made it so Spicy? Lol, Whew.
New to using anything but salt and pepper, may have gotten carried away with chili powder? But I will make it again. 		Submitted by:
HANAHSCLOUDY
(8/11/12)
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I browned the pork (I used pork loin, trimmed clean) after making the rub with no salt and adding black pepper and smoked paprika, and I used a lot of kale. I also added some small-cubed sweet potato and additional tomato (no salt). More liquid overall, and this turned into a lovely, flavorful stew. Submitted by:
AIRPEACH
(1/23/12)
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Loved this. We love greens so I used 4-5 cups of escarole. Also used the whole can of diced tomatoes. I used pork shoulder because of its awesome taste. It needs to be trimmed carefully but is worth the trouble. A 3 # pork shoulder yields 2 # meat trimmed of fat. Submitted by:
KATHIE_B
(1/13/12)
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I might make this again with pork tenderloins instead. I found it too fatty and a bit murky tasting. I second the other reviewer's suggestion of adding some more greens! Submitted by:
TOMCHIK
(8/7/11)
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It was a little more work up front than I expected (trimming out all the fat), and I added a whole head of escarole, but I loved it and would make it again! Also, note that the diced tomatoes are missing form the ingredient list. Submitted by:
TBGRABAR
(5/29/11)
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Delicious!! However, I did make some changes: I did not add the greens but did put in black beans and red beans. Next time I will get a pork loin instead of a pork shoulder so I can lower the fat gr. and cal. I put the leftovers in single serv containers in the freezer for later/quick meals Submitted by:
JOANELAINE5
(5/17/11)
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Something not right I guess. The Butt Roast was SO fatty that I couldn't eat it. I tried to cut fat off but it had so much. I used kale and it had a weird taste after being in the refrig. I made a lot cuz it sounded so good. Submitted by:
JCS052
(4/25/11)
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