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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 406.0
  • Total Fat: 23.4 g
  • Cholesterol: 80.6 mg
  • Sodium: 661.9 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 21.0 g

View full nutritional breakdown of BBQ pork with dried apples, onion and bell pepper calories by ingredient
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BBQ pork with dried apples, onion and bell pepper

Submitted by: MRSGWYNN

Introduction

An easy, 1 pot pork dinner that can be served with any of your favorite carbs: over rice, in pita bread, rolled in a tortilla. A family favorite. An easy, 1 pot pork dinner that can be served with any of your favorite carbs: over rice, in pita bread, rolled in a tortilla. A family favorite.
Number of Servings: 8

Ingredients

    *Pork shoulder roast, 2 lb
    Green Peppers, 1 cup, chopped
    Onions, raw, 1 cup, chopped
    Garlic, 3 cloves - finely diced
    Catsup, 1 cup
    Beef broth, 1 can (10.5 oz), prepared
    Brown Sugar, .5 cup, packed
    Oregano, ground, 1 tbsp
    Parsley, dried, 1 tbsp
    Sage, ground, 1 tsp
    Rosemary, dried, 1 tsp
    Thyme, ground, 1 tsp
    Basil, 1 tbsp
    Apples, dried, .5 cup

Directions

Preheat oven to 350.

In a large, oven proof pot or dutch oven, brown roast on all sides. Remove from pan. Skim all but 2 TBSP of fat from pan. Add peppers and onions, saute until vegetables shimmer. Return roast to pan. Stir all remaining ingredients together and pour over roast and vegetables. Bring to a boil. Cover and stew in oven for 2 hours or until pork reaches 170 degrees internal temperature.

Move pot to stovetop. Remove pork and set aside to cool. Heat sauce to slow boil and reduce, stirring occasionally. Meanwhile, remove bone and fat from pork and discard. Pull or chop pork and return meat to sauce. Cook uncovered over medium-low heat until thick. Serve over rice or as a sandwich filling.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MRSGWYNN.






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