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  

Lots of calories Submitted by:

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Wouldn't add the salt. Submitted by:

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Very tasty. Used a little paprika and onion powder instead of salt and pepper on the pork. It just shredded. I would have added even more escarole (I did add some extra), but my pot was too small. It was good. Submitted by:

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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:

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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:

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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:

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