Directions:
- Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper.
- Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender.
- Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches. Yield: 8 servings (2-1/2 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.38 Kcal (1521 kJ) | ||
| Calories from fat | 71.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.97g | 12% | |
|---|---|---|---|
| Cholesterol | 149.69mg | 50% | |
| Sodium | 343.23mg | 14% | |
| Potassium | 964.42mg | 21% | |
| Total Carbs | 15.26g | 5% | |
| Sugars | 11.47g | 46% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 50.45g | 101% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 2.6mg | 14% | |
| Calcium | 25.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 134.71 Kcal (564 kJ) | ||
| Calories from fat | 26.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 12% | |
|---|---|---|---|
| Cholesterol | 55.49mg | 50% | |
| Sodium | 127.24mg | 14% | |
| Potassium | 357.53mg | 21% | |
| Total Carbs | 5.66g | 5% | |
| Sugars | 4.25g | 46% | |
| Dietary Fiber | 0.44g | 5% | |
| Protein | 18.7g | 101% | |
| Vitamin C | 2.3mg | 10% | |
| Iron | 1mg | 14% | |
| Calcium | 9.3mg | 3% | |
* 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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