Pork Roast and Harvest Vegetables

Serve whole grain noodles or brown rice with the fragrant apple-spice sauce and super-tender meatperhaps with some applesauce on the side.

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5 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
30 mins
Slow Cook:
10 hrs to 12 hrs (low) or 5 to 6 hours (high)
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Pork Roast and Harvest Vegetables

Ingredients
1
1 1/2 pound boneless pork shoulder roast
1
tablespoon vegetable oil
2
cups parsnips cut into 1/2-inch pieces (3 medium)
1 1/2
cups carrots cut into 1/2-inch pieces (3 medium)
1
large green sweet pepper, cut into bite-size pieces
1
cup celery cut into 1/2-inch pieces (2 stalks)
3
tablespoons quick-cooking tapioca
1
6 ounce can frozen apple juice concentrate, thawed
1/4
cup water
1
teaspoon instant beef bouillon granules
1/4
teaspoon ground cinnamon
1/4
teaspoon ground black pepper

Directions

  1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- to 5-quart slow cooker. In a large skillet heat oil over medium heat; add meat. Cook meat until brown, turning to brown evenly on all sides. In cooker combine parsnips, carrots, sweet pepper, and celery. Sprinkle with tapioca.
  2. In a small bowl combine apple juice concentrate, the water, bouillon granules, cinnamon, and black pepper. Pour over vegetables. Place meat on top of vegetables.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  4. Transfer meat and vegetables to a serving platter. Strain cooking liquid; skim off fat. Drizzle some of the cooking liquid over meat; pass remaining cooking liquid.

Nutrition Facts

(Pork Roast and Harvest Vegetables)
    Per serving:
  • 309 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 73 mg chol.,
  • 272 mg sodium,
  • 32 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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