Slow Cooked Pork Roast Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz Pork Shoulder (pork butt, picnic roast) 0.75 cup, chopped Onions, raw 3 cup diced Potato, raw 1.5 cup, diced Celery, raw 1.5 cup, chopped Carrots, raw 1 tsp Salt 3 tsp Christopher Ranch - California Grown Chopped Garlic (by SHIRTTALES) 1 tsp Pepper, black 2 tsp Better than boullion beef flavored base - 1 tsp (by JESSIFABIANO) 1 serving I Can't Believe It's Not Butter, Original Buttery Spray, 5 sprays
Prepare vegies - chop chunks vs. dicing if you prefer larger pieces. Trim and discard excess fat from roast. Mix 2 tsp. bouillon in 1.5 cups hot water to dissolve. Spray slow cooker; add all ingredients except the potatoes and cook on low for at least 2 hours, then add potatoes and cook on low until potatoes are done (another 1-2 hrs.) Roast will fall apart into shreds when done. Serve all together in bowl.
Serving Size: makes 8 1.5 cup servings
Serving Size: makes 8 1.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 244.5
- Total Fat: 13.9 g
- Cholesterol: 53.3 mg
- Sodium: 547.8 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.7 g
- Protein: 15.1 g
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