Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 270.3
Total Fat 9.2 g
Saturated Fat 3.2 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.1 g
Cholesterol 77.3 mg
Sodium 429.4 mg
Potassium 777.2 mg
Total Carbohydrate 13.7 g
Dietary Fiber 1.6 g
Sugars 6.5 g
Protein 31.5 g
Vitamin A 180.2 %
Vitamin B-12 12.4 %
Vitamin B-6 37.1 %
Vitamin C 11.3 %
Vitamin D 0.0 %
Vitamin E 2.2 %
Calcium 2.5 %
Copper 6.7 %
Folate 8.4 %
Iron 10.0 %
Magnesium 10.8 %
Manganese 5.8 %
Niacin 39.1 %
Pantothenic Acid 12.3 %
Phosphorus 32.7 %
Riboflavin 24.4 %
Selenium 72.2 %
Thiamin 82.2 %
Zinc 17.0 %
*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 Roast or Chops

View the full Slow Cooker Pork Roast or Chops Recipe & Instructions
TAGS:  Beef/Pork |

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 Roast or Chops

214 calories of Pork loin (chops), (0.31 lb)

23 calories of Granulated Sugar, (0.03 cup)

20 calories of Baby Carrots, raw, (4 large)

7 calories of Onions, raw, (0.13 large)

3 calories of Heinz Organic Ketchup, (0.13 tbsp)

2 calories of Soy sauce (shoyu), low sodium, (0.25 tbsp)

1 calories of Pompeian Red Wine Vinegar, (0.38 tbsp)

0 calories of Pepper, black, (0.06 tsp)

0 calories of Garlic powder, (0.03 tsp)

0 calories of Salt, (0.06 tsp)

0 calories of Water, tap, (0.13 cup (8 fl oz))

0 calories of Cholula Hot Sauce Original (lowest in sodium!!), (0.13 tsp)

Nutrition & Calorie Comments  

I cut back on the sugar and also made slits in the pork roast to add slivers of garlic.
Skipped the salt, subbed brown sugar, subbed chicken broth for the water, decreased the soy sauce to 1 tbsp. Good!
I added brown sugar and molasses instead of white sugar. Then seasoned the carrots and put them in the oven to broil.
This was a delicious meal. I cut the sugar in half, swapped the carrots for parsnips and added cut up potatoes. Definitely would make again!
I like the substitution of brown sugar for refined. I also went with minced garlic rather than powder. Reducing the recipe for two porkchops instead of 8, I put 2 medium diced potatoes on the bottom with a dozen baby carrots and 1/4 of the sliced onion, and I added 1/2 cup of fresh cranberries.
I'll try it sometime, but why any sugar at all? I've never put sugar on meat.
I'm just not interested in a meat recipe that has sugar in it.
This is my new favorite recipe. I did follow suggestions by Doreen1562 as follows: 1/2 cup water and 1/4 cup merlot wind. I used Blackberry Ginger flavored balsamic vinegar and splenda brown sugar. I also used minced garlic not powder. Did not use celery.
I used pork roast, extra carrots, balsamic vinegar, only 1 wooden spoon of brown sugar. Would cook on low for 8 hrs next time. Excellent! Maybe some real garlic too next time.
Used fresh garlic, sirhachi hot sauce, 3 TB brown sugar
This was great! I used Balsamic instead of red wine vinegar, and I added some "Garlic Garlic" instead of powder. The whole family loved it! Served it with a green salad and some Reduced Fat Triscuits for a little crunch. YUM!
I was looking for a lower sodium recipe for the way I do pulled pork. (So easy: I just put a bottle of bbq sauce over the roast and it comes out so yummy!) But this was no better. What was the point of the carrots? They were too mushy to eat. I think I will just look for a lower sodium bbq sauce.
My husband loved this pork, and the carrots too! I used 1 tbsp agave instead of the 1/4 cup sugar, and it was fine. We also left out the onion because DH doesn't like them. I cooked it on low for almost 12 hours.
This dish was very good and tender, but I don't think it needs this much sugar. Like others, next time I will reduce the sugar by half and add more carrots than called for.
This was an awesome recipe! Everyone in my house loved it. I left out the other 1/2 tsp of salt as we are trying to cut down on sodium and I used splenda instead of sugar!!! Wonderful!
I thought this was quite good. It certainly was easy to make. I cut it down so I only had 2 servings and after reading feedback I cut back on the sugar and added more carrots. I would make it again.
I didn't add the sugar and it tasted very bland. I added more galic powder and sweet vadaila hot sauce right before I ate it and it was ok. I wont make this recipe again.
I cut the water back to 1/2 cup and added a 1/4 cup of red wine (it was 1/4 less liquid than called for). I used Balsamic Vinegar and Brown sugar instead of white. I also added some celery stalks for extra flavor...I replaced Garlic Powder with Fresh Garlic- 2 crushed cloves. We enjoyed it.
cut the sugar and hot sauce out and tried it that way.
I reduced the sugar to about 1/8 cup based on other reviews stating it was very sweet. This was a real winner with both my husband and I.
Didn't add the sugar. Used a roast and the meat was very tender.
Great recipe!! I didn't add sugar, but added about 1/4 c. agave nectar instead. It cooked all day and shredded easily at the end, and we served it as sandwiches. Yummy!