County Kerry Pork Roast
|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 (190Â° to 200Â°) for 10 hours, or on high (290Â° to 300Â°) 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.
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