Directions:
- Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce.
- Cut roast in half. Cut several slits in roast to within 1/2 in. of bottom. Place in a 4-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender.
- Transfer roast to a serving platter; keep warm. Let stand for 10 minutes before slicing. Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 12 servings (2-1/4 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.26 Kcal (960 kJ) | ||
| Calories from fat | 67.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 11% | |
|---|---|---|---|
| Cholesterol | 107.42mg | 36% | |
| Sodium | 184.12mg | 8% | |
| Potassium | 628.53mg | 13% | |
| Total Carbs | 2.68g | 1% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 33.57g | 67% | |
| Vitamin C | 6mg | 10% | |
| Iron | 1.8mg | 10% | |
| Calcium | 17.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 129.05 Kcal (540 kJ) | ||
| Calories from fat | 37.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 11% | |
|---|---|---|---|
| Cholesterol | 60.47mg | 36% | |
| Sodium | 103.64mg | 8% | |
| Potassium | 353.81mg | 13% | |
| Total Carbs | 1.51g | 1% | |
| Sugars | 0.28g | 2% | |
| Dietary Fiber | 0.29g | 2% | |
| Protein | 18.9g | 67% | |
| Vitamin C | 3.4mg | 10% | |
| Iron | 1mg | 10% | |
| Calcium | 10.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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