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Pork Roast and Harvest Vegetables

Makes: 6 servings
Prep 30 mins Slow Cook 10 hrs to 12 hrs  (low) or 5 to 6 hours (high)
Pork Roast and Harvest Vegetables
Ingredients
  • 1 1 1/2 - 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 309,
  • Fat, total (g) 9,
  • chol. (mg) 73,
  • sat. fat (g) 3,
  • carb. (g) 32,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 24,
  • vit. A (IU) 76,
  • vit. C (mg) 30,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 272,
  • Potassium (mg) 889,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Vegetables () 1,
  • Other Carb () 2,
  • Lean Meat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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