Smoked Paprika Pork Roast
Ranch Loaded Potato Casserole and Baked Beans
- 1½ tsp smoked paprika
- 1½ tsp chili powder
- 1 tsp garlic powder
- ½ tsp pepper
- ¼ tsp salt
- 2 lb boneless pork shoulder roast
- ½ onion, cut into 4 wedges
- 1 cup less sodium chicken broth
- ½ cup barbecue sauce
- 2 Tbsp chopped fresh parsley
- Rub paprika, chili powder, garlic powder, pepper, and salt all over pork. Place in 3- to 4-quart slow cooker; top with onion and broth.
- Cover and cook on LOW 10 hours or until very tender.
- Shred roast; toss with barbecue sauce. Serve over Ranch Loaded Potato Casserole recipe. Sprinkle with parsley, if desired.
- 1 (24-oz) pkg refrigerated mashed potatoes
- 1 cup shredded sharp Cheddar cheese
- ½ cup sour cream
- 2 Tbsp butter
- ½ (1-oz) envelope Ranch dressing mix
- 1 (16-oz) can baked beans
- Preheat oven to 350°F. Cook potatoes according to package directions.
- Stir in cheese, sour cream, butter, and dressing mix. Spoon into a greased 8-inch baking dish. Bake 30 minutes or until hot and bubbly.
- Meanwhile, heat beans according to package directions.
|
Main |
Side |
Total |
| Servings |
3
|
3
|
|
| Fat (g) |
23 |
34 |
57 |
| Sat. Fat (g) |
9 |
19 |
28 |
| Protein (g) |
48 |
23 |
71 |
| Carb (g) |
14 |
70 |
84 |
| Fiber (g) |
1 |
8 |
9 |
| T. Sugs (g) |
8 |
19 |
27 |
| A. Sugs (g) |
5 |
13 |
18 |
