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South Pacific Pork Roast
Yield: 6 servings
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1
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2
boneless shoulder pork roast
tablespoon dry mustard
/2 cup soy sauce
teaspoon ginger
/2 cup dry sherry
teaspoon thyme
garlic cloves, minced
Place pork shoulder roast in a clear plastic bag; set in a deep bowl.
Thoroughly blend together the soy sauce, dry sherry, minced garlic, dry mustard, ginger and thyme.
Pour marinade over meat in bag; close. Place the roast in the refrigerator and marinate for 2 or 3
hours or overnight.
Transfer the pork roast and marinade to a crockpot. Cover and cook on HIGH for 3 1/2 to 4 hours.
Per Serving: 47 Cal (6% from Fat, 28% from Protein, 66% from Carb); 2 g Protein; 0 g Tot Fat; 5 g
Carb; 0 g Fiber; 14 mg Calcium; 1 mg Iron; 1159 mg Sodium; 0 mg Cholesterol
South Pacific Pork Roast
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