Ingredients
- 2–3 pound boneless pork shoulder roast
- ¼ cup real maple syrup
- 2 tablespoon powdered garlic
- 1 tablespoon dried sage leaves
- ½ teaspoon salt
- 2 cubes beef bouillon granules (omit for paleo)
- ½ cup water (homemade beef broth for paleo)
- 2 tablespoons apple cider vinegar
- 2 cups butternut squash, cubed
- 1 pound baby carrots
- 1 yellow onion, cut into wedges
- 1 pound Brussels sprouts
- 1 tablespoon balsamic vinegar
Directions
- Place the pork roast into a 4–5-quart slow cooker.
- In a small bowl, mix the syrup, garlic, sage, bouillon, water, and vinegar. Pour over the pork roast.
- Add the remaining vegetables to the slow cooker.
- Cover and cook on low for 8 hours.
- Shred the pork and stir in balsamic vinegar. Serve warm.
NUTRITIONAL INFO | PER SERVING |
---|---|
Calories | 610 (260 from fat) |
Total fat | 29g |
Saturated fat | 10g |
Cholesterol | 145mg |
Sodium | 870mg |
Carbohydrate | 40g (7g dietary fiber, 20g sugar) |
Protein | 48g |
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