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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