Ingredients
  • 1   teaspoon 
    fennel seeds, crushed
  • 1/2  teaspoon 
    garlic powder
  • 1/2  teaspoon 
    dried oregano, crushed
  • 1/2  teaspoon 
    paprika
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    ground black pepper
  • 1  1 1/2 - 2  pound 
    boneless pork shoulder roast
  • 1   pound 
    sweet potatoes, peeled and cut into 1-inch pieces
  • 1   cup 
    reduced-sodium chicken broth
  •  
    Italian (flat-leaf) parsley sprigs (optional)
Directions
1.
In a small bowl, combine fennel seeds, garlic powder, oregano, paprika, salt, and pepper. Trim fat from meat. Sprinkle fennel seed mixture evenly over meat; rub in with your fingers. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker.
2.
Place sweet potatoes in cooker. Add meat. Pour broth over meat mixture in cooker.
3.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4.
Remove meat from cooker, reserving cooking juices. Slice or shred meat. Serve meat with sweet potatoes. If desired, garnish with sprigs of parsley.
Nutrition information
Per Serving: cal. (kcal) 341, Fat, total (g) 10, chol. (mg) 110, sat. fat (g) 4, carb. (g) 24, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 5, pro. (g) 36, vit. A (IU) 158, vit. C (mg) 4, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 16, Cobalamin (Vit. B12) (g) 1, sodium (mg) 490, Potassium (mg) 982, calcium (mg) 50, iron (mg) 3, Starch () 2, Lean Meat () 5, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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