Maple Cider Crock Pot Pork
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 435.9
- Total Fat: 17.2 g
- Cholesterol: 101.1 mg
- Sodium: 720.6 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 1.8 g
- Protein: 29.8 g
View full nutritional breakdown of Maple Cider Crock Pot Pork calories by ingredient
Introduction
An adapted recipe that even the picky kids love! An adapted recipe that even the picky kids love!Number of Servings: 6
Ingredients
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• Pork, fresh, shoulder, blade, boston (roasts), separable lean only, cooked, roasted, 3 piece, cooked, excluding refuse (yi
• Brown Sugar, .5 cup, packed
• Cinnamon, ground, 2 tbsp
• Ginger, ground, 1 tsp
• Allspice, 1 tsp
• Onions, raw, 1 medium (2-1/2" dia)
• Spiced Apple Cider, 12 oz
• Soy Sauce, .25 cup
• Maple Syrup, 4 tbsp
Directions
The night before you roast, trim the pork shoulder of excess fat and cut the roast into 2 large pieces.
In a small bowl, stir the sugar, cinnamon, ginger, and allspice together; rub the spices generously all over the meat. Wrap the meat in plastic wrap and refrigerate overnight.
In the morning, peel and cut the onions into 2-inch chunks and place them at the bottom of the crock pot. Stir in the cider and soy sauce; place the meat pieces on top. Turn the crock pot to high for 6 hours; using tongs or a slotted spoon, transfer the meat to a serving platter.
Strain the cooking juices into a bowl (if a lot of fat rises to the surface, spoon it ).
For each ½ cup liquid, whisk in 2 tablespoons maple syrup; drizzle sauce over the resting meat and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDAMNORRIS.
In a small bowl, stir the sugar, cinnamon, ginger, and allspice together; rub the spices generously all over the meat. Wrap the meat in plastic wrap and refrigerate overnight.
In the morning, peel and cut the onions into 2-inch chunks and place them at the bottom of the crock pot. Stir in the cider and soy sauce; place the meat pieces on top. Turn the crock pot to high for 6 hours; using tongs or a slotted spoon, transfer the meat to a serving platter.
Strain the cooking juices into a bowl (if a lot of fat rises to the surface, spoon it ).
For each ½ cup liquid, whisk in 2 tablespoons maple syrup; drizzle sauce over the resting meat and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDAMNORRIS.
Member Ratings For This Recipe
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