Recipe from Better Homes and Gardens
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)
Place sweet potatoes in cooker. Add meat. Pour broth over meat mixture in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from cooker, reserving cooking juices. Slice or shred meat. Serve meat with sweet potatoes. If desired, garnish with sprigs of parsley.
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 (µg) 16, Cobalamin (Vit. B12) (µg) 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
See More Shop Related Products
Edie Rose by Rachel Bilson Bloom Nested Egg Salt and Pepper Shakers
$14.99Bed Bath & Beyond