Family Pork Butt Roast with Veggies
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
Submitted by: SPAZWRITER
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
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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.
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.
