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Ingredientes
- 1 lb carrots
- 1Â 1/2 c. water
- 1 env onion soup mix
- 2 x garlic cloves chopped
- 1/2 tsp celery seed
- 4 x to 6 pounds boneless pork shoulder roast
- 1/2 tsp salt
- 1/4 tsp pepper
- 1Â 1/2 lb cabbage cut into 2-inch pcs
Direcciones
- Cut carrots in half lengthwise and then into 2-inch pcs. Place in a 5-qt slow cooker. Add in water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mix. Sprinkle with salt and pepper. Cover and cook on high for 2 hrs.
- Reduce heat to low; cook for 4 hrs. Add in cabbage; cook 2 hrs longer or possibly till the cabbage is tender and a meat thermometer reads 160 . Remove meat and vegetables to a serving plate; keep hot. If you like, thicken pan drippings for gravy and serve with the roast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 8 servings | |
| Calories 52 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 550mg | 23% |
| Potassium 314mg | 9% |
| Total Carbs 11.97g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.78g | 3% |
| Protein 1.74g | 3% |
