Slow cooked Pork Roast

4 ounces cooked pork with 2/3 cup vegetables and 1/3 cup sauce equals 304 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 401 mg sodium, 30 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.
Slow cooked Pork Roast
Slow cooked Pork Roast

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup hot water

  • 1/4

    cup sugar

  • 3

    tablespoons cider vinegar

  • 2

    tablespoons reduced-sodium soy sauce

  • 1

    tablespoon ketchup

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 1/4

    teaspoon garlic powder

  • 1/4

    teaspoon chili powder

  • 1

    large onion, halved and sliced

  • 1

    boneless pork loin roast (2-1/2 pounds), halved

  • 4

    medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces

  • 1

    package (16 ounces) frozen sliced carrots, thawed

  • 2

    tablespoons cornstarch

  • 2

    tablespoons cold water

Directions

In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender. Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.

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