Best Make Ahead Slow Cooker Herbed Pork And Red Potatoes Recipes

MAKE-AHEAD SLOW-COOKER HERBED PORK AND RED POTATOES

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes image

Put a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite.

Provided by Betty Crocker Kitchens

Categories Entree

Time 18h35m

Yield 8

Number Of Ingredients 10

Ingredients

3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
2 lb baby red potatoes
3 medium carrots, peeled and roughly chopped (1 cup)
1 large onion, coarsely chopped (1 1/2 cups)
1 bulb garlic, cloves peeled
1 sprig fresh thyme
1/4 cup honey
1 tablespoon salt
1 teaspoon red pepper flakes
2 tablespoons chopped fresh thyme leaves

Steps:

Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
Thaw completely in refrigerator, 12 to 24 hours.
Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.

Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 110 mg, Fiber 3 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 12 g, TransFat 0 g

MAKE-AHEAD SLOW-COOKER HERBED PORK AND RED POTATOES

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes image

Put a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
2 lb baby red potatoes
3 medium carrots, peeled and roughly chopped (1 cup)
1 large onion, coarsely chopped (1 1/2 cups)
1 bulb garlic, cloves peeled
1 sprig fresh thyme
1/4 cup honey
1 tablespoon salt
1 teaspoon red pepper flakes
2 tablespoons chopped fresh thyme leaves

Steps:

Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
Thaw completely in refrigerator, 12 to 24 hours.
Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.