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Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Put a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite.

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes

  • Prep Time 35 min
  • Total 18 hr 35 min
  • Servings 8
  • Ingredients 10
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Ingredients

To Freeze/Slow Cook

  • 3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
  • 2 lb baby red potatoes
  • 3 medium carrots, peeled and roughly chopped (1 cup)
  • 1 large onion, coarsely chopped (1 1/2 cups)
  • 1 bulb garlic, cloves peeled
  • 1 sprig fresh thyme
  • 1/4 cup honey
  • 1 tablespoon salt
  • 1 teaspoon red pepper flakes

To Serve

  • 2 tablespoons chopped fresh thyme leaves

Instructions

  • Step 
    1
    Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
  • Step 
    2
    Thaw completely in refrigerator, 12 to 24 hours.
  • Step 
    3
    Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
  • Step 
    4
    Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.

Nutrition

470 Calories
21g Total Fat
39g Protein
33g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
110mg
36%
Sodium
980mg
41%
Potassium
1080mg
31%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
12%
Sugars
12g
Protein
39g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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