Directions:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Cut roast in half. Brown meat in drippings on all sides.
- Transfer to a 5-qt. slow cooker, reserving 1 tablespoon drippings. Brown onion in the drippings. Add garlic; cook 1 minute longer. Add the jalapeno, chili powder, salt and pepper. Stir in 1/2 cup chicken broth, the orange juice and bacon; pour over roast.
- Cover and cook on low for 4-1/2 to 5 hours or until meat is tender.
- Remove pork and onion to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
- Combine flour and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and mashed potatoes if desired. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 437.25 Kcal (1831 kJ) | ||
| Calories from fat | 174.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.43g | 30% | |
|---|---|---|---|
| Cholesterol | 145.29mg | 48% | |
| Sodium | 664.33mg | 28% | |
| Potassium | 928.76mg | 20% | |
| Total Carbs | 17.13g | 6% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 46.57g | 93% | |
| Vitamin C | 16mg | 27% | |
| Iron | 2.6mg | 14% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 129.88 Kcal (544 kJ) | ||
| Calories from fat | 51.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 30% | |
|---|---|---|---|
| Cholesterol | 43.16mg | 48% | |
| Sodium | 197.33mg | 28% | |
| Potassium | 275.88mg | 20% | |
| Total Carbs | 5.09g | 6% | |
| Sugars | 0.77g | 10% | |
| Dietary Fiber | 0.31g | 4% | |
| Protein | 13.83g | 93% | |
| Vitamin C | 4.8mg | 27% | |
| Iron | 0.8mg | 14% | |
| Calcium | 14.4mg | 5% | |
* 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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