Directions:
- Combine the garlic, fennel, rosemary, oregano, paprika, salt and pepper; rub over pork. Cover and refrigerate for 8 hours.
- Place potatoes and onions in a 5-qt. slow cooker. Top with pork. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
- Let meat stand 10-15 minutes before slicing. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.34 Kcal (1952 kJ) | ||
| Calories from fat | 62.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 11% | |
|---|---|---|---|
| Cholesterol | 149.69mg | 50% | |
| Sodium | 483.97mg | 20% | |
| Potassium | 1583.61mg | 34% | |
| Total Carbs | 41.56g | 14% | |
| Sugars | 10.98g | 44% | |
| Dietary Fiber | 6.41g | 26% | |
| Protein | 54.32g | 109% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 4.3mg | 24% | |
| Calcium | 93mg | 9% | |
| Amount Per 100 g | |||
| Calories | 93.87 Kcal (393 kJ) | ||
| Calories from fat | 12.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 11% | |
|---|---|---|---|
| Cholesterol | 30.13mg | 50% | |
| Sodium | 97.42mg | 20% | |
| Potassium | 318.78mg | 34% | |
| Total Carbs | 8.37g | 14% | |
| Sugars | 2.21g | 44% | |
| Dietary Fiber | 1.29g | 26% | |
| Protein | 10.93g | 109% | |
| Vitamin C | 1.8mg | 15% | |
| Vitamin A | 0.3mg | 57% | |
| Iron | 0.9mg | 24% | |
| Calcium | 18.7mg | 9% | |
* 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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