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Nutrition Facts
Serving Size 302 g
(Approx. 8 Servings)
Amount Per Serving
Calories 350 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 380 mg 16%
Total Carbohydrate 19 g 6%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 34 g
Vitamin A 140% Iron 10%
Vitamin C 10% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Pot Roast
Prep Time
15 minutes
Cook Time
8 hours
Total Time
8 h 15 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Lb pork loin, 2 to 3 lbs. will work
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
1 Tsp granulated garlic, plus more as needed to season roast
1 1/2 cup(s) white onion, thinly sliced or diced
4 thyme sprigs, plus more as desired
3 bay leaves
1 cup(s) dry red wine
1 cup(s) chicken stock
1 Lb baby Dutch yellow potatoes
12 Oz organic rainbow baby-cut carrots
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Instructions

1
Season pork with salt, pepper, and granulated garlic on all sides.
2
Add onions, thyme sprigs, and bay leaves to crockpot. Add pork then add red wine and chicken stock.
3
Add potatoes and carrots and place lid on crockpot. Set temperature to low setting and allow to cook for 6 to 8 hours or until meat is very tender and pulls apart.
4
Serve each portion with a drizzle of leftover juices. Season to taste as needed.

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