Smoked Paprika Pork Roast
Ranch Loaded Potato Casserole and Baked Beans
Ingredients
- 1 Tbsp garlic salt
- 2 Tbsp smoked paprika (or use regular)
- 2 Tbsp chili powder
- 2 tsp pepper
- 5 lb boneless pork shoulder roast (Boston butt)
- 1 onion, cut into 8 wedges
- 1 (14.5-oz) can low-sodium chicken broth
- 1 cup barbecue sauce
Instructions
- Rub garlic salt, paprika, chili powder, and pepper all over pork.
- Place in 5- to 7-quart slow cooker; top with onion and broth.
- Cover and cook on LOW 10 hours or until very tender.
- Shred roast (reserve half for Cheesy Barbecue-Bacon Nachos recipe). Toss remaining pork with barbecue sauce.
- Serve over Ranch Loaded Potato Casserole with additional barbecue sauce.
Side Dish Ingredients
- 1 (24-oz) pkg frozen steam-and-mash potatoes
- 1 (8-oz) carton sour cream
- 1 (8-oz) block sharp Cheddar cheese, shredded
- ¼ cup butter
- 1 (1-oz) envelope Ranch dressing mix
- 1 (28-oz) can baked beans
Side Dish Instructions
- Preheat oven to 350°F.
- Prepare potatoes according to package directions.
- Stir in sour cream, cheese, butter, and dressing mix. Spoon into a greased 13- x 9-inch baking dish.
- Bake 30 minutes or until hot and bubbly.
- Heat beans according to package directions.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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