Slow Cooker Pork Roast, Fried Potatoes, and Broiled Peppers
Total Time - 8 to 10 hours / Makes 4 (with leftovers) Servings
Cooking Sequence
- Prepare pork and begin to slow cook
- Allow roast to slow cook - 8 to 10 hours
- 25 minutes before serving, prepare potatoes and peppers; serve - 25 minutes
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Slow Cooker Pork Roast
Ingredients
olive oil cooking spray
1 pork shoulder roast (about 4 lb)
1 teaspoon adobo seasoning
1/4 teaspoon pepper
6 fresh garlic cloves
2 chorizo links (about 3 oz)
1 (4.5-ounce) can chopped green chiles (undrained)
Steps
1. Coat slow cooker with cooking spray; preheat on high. Cut 10–12 one-half-inch-deep slits into fat side of pork, about 1–2 inches apart. Sprinkle roast with adobo seasoning and pepper; place in slow cooker (fat side up).
2. Crush garlic, using garlic press, over top of pork. Use knife to remove garlic from bottom of press. Rub garlic into pork, pressing into slits (wash hands).
3. Slice chorizo lengthwise, then into 1/4-inch-thick pieces; sprinkle over pork. Spread chiles over top of pork. Reduce heat to low; cover and simmer 8–10 hours or until tender and internal temperature reaches 160°F. Use a meat thermometer to accurately ensure doneness. Serve. (Makes 6 servings.)
CALORIES (per 1/6 recipe) 310kcal; FAT 16g; CHOL 125mg;
SODIUM 630mg; CARB 2g; FIBER 1g; PROTEIN 37g;
VIT A 0%; VIT C 10%; CALC 4%; IRON 15%
Fried Potatoes
Ingredients
olive oil cooking spray
1 (20-ounce) package homestyle sliced potatoes
1/4 teaspoon salt
1/8 teaspoon pepper
1 lemon (for juice, rinsed)
Steps
1. Preheat large sauté pan on medium-high 2–3 minutes.
2. Remove pan from heat and coat with cooking spray. Add potatoes; coat top of potatoes with cooking spray. Season with salt and pepper. Cover and cook 8–12 minutes, turning often, or until tender and golden.
3. Squeeze juice of one-half lemon over potatoes; toss to coat and serve.
CALORIES (per 1/4 recipe) 100kcal; FAT 0g; CHOL 0mg;
SODIUM 330mg; CARB 23g; FIBER 1g; PROTEIN 3g;
VIT A 0%; VIT C 4%; CALC 0%; IRON 2%
Broiled Peppers
Ingredients
aluminum foil
2 large bell peppers (rinsed)
2 fresh garlic cloves
1/2 teaspoon adobo seasoning
1/8 teaspoon pepper
olive oil cooking spray
Steps
1. Place oven rack 6 inches from broiler, then preheat oven on broil. Line baking sheet with foil. Cut peppers in half; remove seeds. Place on baking sheet (cut side up).
2. Crush garlic, using garlic press, into peppers. Use knife to remove garlic from bottom of press. Spread garlic evenly over peppers. Sprinkle each pepper with adobo seasoning and pepper.
3. Coat top of peppers with cooking spray. Broil 6–8 minutes or until edges are dark brown. Remove from oven, cover tightly with foil, and let stand 6 minutes. Slice and serve.
CALORIES (per 1/4 recipe) 20kcal; FAT 0g; CHOL 0mg;
SODIUM 180mg; CARB 4g; FIBER 1g; PROTEIN 1g;
VIT A 6%; VIT C 110%; CALC 2%; IRON 2%
Utensils & Cookware
- slow cooker, baking sheet
- large sauté pan with lid
- garlic press, cooking spoon
- meat thermometer
- knife and cutting board
- measuring utensils
Aprons Advice
It's okay to choose a pork roast with a layer of visible fat. The slow-cooking process breaks down the fat, self-basting the meat, and yields a tender, moist roast.
Recipe Version R-02/07-0016 H
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