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14Ingredients
10Hours
90Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 tsp. vegetable oil
- 5 lb. pork shoulder roast (aka Boston butt roast)
- 2 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 tsp. coriander seed
- 1 tsp. garlic powder (or 1 minced clove of garlic)
- 1 lemon
- 2 Tbsp. vegetable oil
- onion (Large, peeled and diced)
- 15 oz. diced tomatoes
- 2 tsp. dried thyme
- 1/2 cup chicken stock (homemade is preferable or water)
- 1 lb. baby carrots (or 1 pound carrots, peeled and cut into 1″ chunks)
- 1/2 tsp. Diamond Crystal® Kosher Salt (plus more for seasoning the sauce.)
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories90Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0g0% |
Trans Fat0g |
Cholesterol0mg0% |
Sodium1110mg46% |
Potassium360mg10% |
Protein2g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A190% |
Vitamin C35% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
erica 4 years ago
It turned out really wonderful! Cooked it on high for 6 1/2 hours in a regular slow cooker. I suggest to myself next time to trim the fat because when I put the roasts as they were, the fat was all over the place in the sauce and veggies; and my face felt greasy. I was able to dab the grease from the surface a bit, but not to my satisfaction.