Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes
Updated Sep 20, 2016
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
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
-
Step1Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
-
Step2Thaw completely in refrigerator, 12 to 24 hours.
-
Step3Pour 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.
-
Step4Shred 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
2Tips from the Betty Crocker Kitchens
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