Prep Time: 4-6 min
Serves: 6-8(with some left over meat)
Ingredients
|
Calories
|
Fat (g)
|
Carbs (g)
|
Protein (g)
|
3 lbs. pork shoulder
|
3648
|
256
|
0
|
320
|
• 2 cans of cranberry sauce
|
880
|
0
|
200
|
0
|
• ½ c. minced fresh ginger
|
||||
• 2 tbsp. honey
|
128
|
0
|
32
|
0
|
• 1 tbsp. arrowroot powder
|
||||
• 5 crowns of fresh broccoli, cut up
|
1025
|
11
|
200
|
85
|
• 2 tsp. salt
|
||||
Totals
|
5681
|
267
|
432
|
405
|
Per
Serving
|
710
|
33
|
54
|
51
|
Instructions
• Dump the first five ingredients into your crockpot along with ½ cup of water, and cook on low for 4 to 6 hours, or until fully cooked.
Remember each crockpot is different, so the first time you make a recipe, really watch it closely so you don’t over or under cook the dish.
• Take out the roast and put in a large bowl and shred with a fork
• Tear or cut up the broccoli and put it in the crockpot with the salt and turn on high for about 15-20 min. This will cook the broccoli in the juice.
• Dump the first five ingredients into your crockpot along with ½ cup of water, and cook on low for 4 to 6 hours, or until fully cooked.
Remember each crockpot is different, so the first time you make a recipe, really watch it closely so you don’t over or under cook the dish.
• Take out the roast and put in a large bowl and shred with a fork
• Tear or cut up the broccoli and put it in the crockpot with the salt and turn on high for about 15-20 min. This will cook the broccoli in the juice.
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