Family Pork Butt Roast with Veggies

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 482.4
  • Total Fat: 32.4 g
  • Cholesterol: 125.5 mg
  • Sodium: 225.2 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 32.5 g

View full nutritional breakdown of Family Pork Butt Roast with Veggies calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

This turned out sooo moist! It's wonderful. All the recipes I found said to do the slow cooker, but I didn't have time for that and it was partially frozen. Cooked it in the oven, and it turned out perfect. This turned out sooo moist! It's wonderful. All the recipes I found said to do the slow cooker, but I didn't have time for that and it was partially frozen. Cooked it in the oven, and it turned out perfect.
Number of Servings: 18

Ingredients

    Pork Shoulder (pork butt, picnic roast), 5 lbs
    Baby Carrots, raw, 2 one lb pkgs
    Butternut Squash, 4 cup, cubes
    Mushrooms, fresh, 2 cup slices
    sweet raw onion, 1 cup
    Western Family Onion Gravy mix dry, one packet
    Apple juice, unsweetened, 1 cup
    Lighthouse sesame ginger vinagrete, 4 tbsp

Directions

The roast was partially frozen when I put it in the preheated 350 oven. I put it in a large cake pan with lots of Worcestershire sauce, pepper and Mrs. Dash and about a cup of water. Cook for two hours, then add the carrots and squash, and cup of apple juice. Cover with foil. Cook for another hour and a half and add mushrooms, keeping covered. Cook for another half hour, or until inner temp of meat reached 170.
Turned out soooo good, served with wild rice/brown rice mixture. Serves 9 people with leftovers!

Number of Servings: 18

Recipe submitted by SparkPeople user SPAZWRITER.

Rate This Recipe