Porketta Roast -Crock-Pot
Created by QueenBea on October 21, 2011
- Servings: 7
- Prep Time: 20m
- Cook Time: 8h
- Recipe #1019
Ingredients
- 1 teaspoon coarsely ground pepper
- 1 teaspoon fennel seed
- 1 teaspoon onion salt
- 1/2 teaspoon dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 4 garlic cloves, slivered
- 3 to 4 pounds pork shoulder roast
- 4 potatoes, quartered (medium)
How to Make
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Step 1: Mix first 9 ingredients together in a bowl; set aside.
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Step 2: Poke holes throughout the roast and insert the garlic slivers.
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Step 3: Rub the roast well with the spice mixture and wrap it up in plastic wrap.
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Step 4: Refrigerate at least 6 hours or overnight.
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Step 5: Place the potatoes in the bottom of a 4 quart crock-pot and add enough water to cover half way up the potatoes.
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Step 6: Place the pork shoulder over the potatoes.
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Step 7: Cover and cook on low for 8 to 9 hours.
Nutritional Facts
- Serving Size: 1 (408.9 g)
- Calories 610.1
- Total Fat - 35.3 g
- Saturated Fat - 12.2 g
- Cholesterol - 138 mg
- Sodium - 493.3 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 5.4 g
- Sugars - 2.5 g
- Protein - 37.2 g
- Calcium - 59.3 mg
- Iron - 3.4 mg
- Vitamin C - 21.4 mg
- Thiamin - 1.6 mg