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Slow Cooker Brown Sugar-Topped Pork with Sweet Potatoes

  • 8servings
  • 610minutes

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Source: www.pillsbury.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, E
MineralsCopper, Natrium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 medium sweet potatoes (about 2 1/2 pounds), peeled and cut into 1/2-inch slices

  2. 2 1/2-pound pork boneless shoulder roast (tied or in netting)

  3. 1/2 cup packed brown sugar

  4. 1/4 teaspoon ground red pepper (cayenne)

  5. 2 teaspoons salt

  6. 1/4 teaspoon pepper

  7. 1 clove garlic, finely chopped

Instructions Jump to Ingredients ↑

  1. Place sweet potato slices in 5 to 6-quart slow cooker. Place porkon sweet potatoes. Mix remaining ingredients in small bowl; sprinkleover pork and potatoes.

  2. Cover and cook on low heat setting 8 to 10 hours.

  3. Remove pork from cooker; place on cutting board. Remove stringsor netting from pork. Cut pork into slices, or pull pork into servingpieces using 2 forks. Serve with sweet potatoes, spooning juices overpork.

  4. When a pork shoulder is boned, the butcher uses kitchen string or an elastic net to shape the meat into a tidy roast. Leave the string or netting on while the roast cooks, ensuring neat slices at serving time.

  5. Add a fresh spinach salad and a basket of warm biscuits to round out the meal.

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  8. Calories 410 (Calories from Fat 155),

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