Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 435.9
- Total Fat: 17.2 g
- Cholesterol: 101.1 mg
- Sodium: 720.6 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 1.8 g
- Protein: 29.8 g
View full nutritional breakdown of Maple Cider Crock Pot Pork calories by ingredient
Maple Cider Crock Pot Pork
Submitted by: AMANDAMNORRISIntroduction
An adapted recipe that even the picky kids love! An adapted recipe that even the picky kids love!Number of Servings: 6
Ingredients
-
• Pork, fresh, shoulder, blade, boston (roasts), separable lean only, cooked, roasted, 3 piece, cooked, excluding refuse (yi
• Brown Sugar, .5 cup, packed
• Cinnamon, ground, 2 tbsp
• Ginger, ground, 1 tsp
• Allspice, 1 tsp
• Onions, raw, 1 medium (2-1/2" dia)
• Spiced Apple Cider, 12 oz
• Soy Sauce, .25 cup
• Maple Syrup, 4 tbsp
Directions
The night before you roast, trim the pork shoulder of excess fat and cut the roast into 2 large pieces.
In a small bowl, stir the sugar, cinnamon, ginger, and allspice together; rub the spices generously all over the meat. Wrap the meat in plastic wrap and refrigerate overnight.
In the morning, peel and cut the onions into 2-inch chunks and place them at the bottom of the crock pot. Stir in the cider and soy sauce; place the meat pieces on top. Turn the crock pot to high for 6 hours; using tongs or a slotted spoon, transfer the meat to a serving platter.
Strain the cooking juices into a bowl (if a lot of fat rises to the surface, spoon it ).
For each ½ cup liquid, whisk in 2 tablespoons maple syrup; drizzle sauce over the resting meat and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDAMNORRIS.
In a small bowl, stir the sugar, cinnamon, ginger, and allspice together; rub the spices generously all over the meat. Wrap the meat in plastic wrap and refrigerate overnight.
In the morning, peel and cut the onions into 2-inch chunks and place them at the bottom of the crock pot. Stir in the cider and soy sauce; place the meat pieces on top. Turn the crock pot to high for 6 hours; using tongs or a slotted spoon, transfer the meat to a serving platter.
Strain the cooking juices into a bowl (if a lot of fat rises to the surface, spoon it ).
For each ½ cup liquid, whisk in 2 tablespoons maple syrup; drizzle sauce over the resting meat and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDAMNORRIS.
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