You are here

County Kerry Pork Roast

admin's picture
  Picnic butt/Shoulder butt 5 Pound (Use Fresh Ones)
  Onion 1 Large, chopped (1 Cup)
  Leaf marjoram 1 Teaspoon, crumbled
  Bottled barbecue sauce 3⁄4 Cup (12 tbs)
  Water 3⁄4 Cup (12 tbs)

1 Trim excess fat from pork; place in an electric slow cooker; sprinkle with onion and marjoram; pour mixture of barbecue sauce and water over; cover.
2 Cook on low (190° to 200°) for 10 hours, or on high (290° to 300°) for 5 hours, or until pork is tender when pierced with a fork.
3 Slice hot and serve with mashed potatoes, steamed cabbage and horseradish mustard, if you wish.
Suggested Variations: Fresh ham, pork loin or lamb shoulder can be substituted for the pork shoulder in this recipe.
Also, use leaf savory instead of marjoram.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 663 Calories from Fat 409

% Daily Value*

Total Fat 45 g69.8%

Saturated Fat 0.02 g0.08%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 77.2 mg3.2%

Total Carbohydrates 13 g4.3%

Dietary Fiber 0.66 g2.7%

Sugars 5.6 g

Protein 50 g99.2%

Vitamin A 3.6% Vitamin C 7.8%

Calcium 0.9% Iron 0.5%

*Based on a 2000 Calorie diet

County Kerry Pork Roast Recipe