Pork Roast with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
64 oz Pork Shoulder (pork butt, picnic roast) 4 serving Fingerling potatoes-oven roasted 1ser=4 potatoes (by ZELDAQ) 16 oz Baby Carrots 3 tbsp Butter, unsalted
Place package of fingerling potatoes on bottom of crockpot after rinsing them well. Next place entire package of baby carrots on top of potatoes then place the pork roast on top of them, followed by the butter and place lid on crockpot. Set crockpot to low heat for about ten hours. I’ve been known to cook my thick round roast for an all day, then all night long time in the crockpot to make sure it is no longer pink at all and that the potatoes and carrots got cooked through. But I also take a turkey baster about five hours into cooking and siphon off a lot of the fatty greases that has formed in crockpot from pork. Set grease aside to make a gravy later or discard it all together. Serve roast when done with the veggies or shred it and place bottled bbq sauce in crockpot with it for pulled pork sandwiches.
Serving Size: Makes about 24 2oz servings of pork on sandwiches or alone.
Number of Servings: 24
Recipe submitted by SparkPeople user MELTEA43.
Serving Size: Makes about 24 2oz servings of pork on sandwiches or alone.
Number of Servings: 24
Recipe submitted by SparkPeople user MELTEA43.
Nutritional Info Amount Per Serving
- Calories: 283.3
- Total Fat: 19.6 g
- Cholesterol: 74.9 mg
- Sodium: 67.5 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.9 g
- Protein: 18.6 g
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