Recipe Details
Ingredients
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1(5 pound)boneless pork picnic roast
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salt and ground black pepper to taste
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1tablespoonminced garlic
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1poundbaby carrots
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6potatoes, cut into chunks
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1largeonion, chopped
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3large stalks celery, chopped
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1(14 ounce) canbeef broth
Cooking Directions
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Season pork roast all over with salt and pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to the slow cooker. Pour broth over roast and vegetables.
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Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on High until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories552 | |
| % Daily Value * | |
| Total Fat 30g |
39% |
| Saturated Fat 11g |
55% |
| Cholesterol 117mg |
39% |
| Sodium 341mg |
15% |
| Total Carbohydrate 35g |
13% |
| Dietary Fiber 6g |
21% |
| Total Sugars 5g |
|
| Protein 34g |
67% |
| Vitamin C 36mg |
40% |
| Calcium 79mg |
6% |
| Iron 3mg |
19% |
| Potassium 1329mg |
28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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