Smoked Paprika Pork Roast
Ranch Loaded Potato Casserole and Baked Beans
Ingredients
- 2 Tbsp smoked paprika (or use regular)
- 2 Tbsp chili powder
- 2 tsp garlic powder
- 2 tsp pepper
- 1½ tsp salt
- 5 lb boneless pork shoulder roast (Boston butt)
- 1 onion, cut into eight wedges
- 1 (14.5-oz) can low-sodium chicken broth
- 1 cup barbecue sauce
- ¼ cup chopped fresh parsley (optional)
Instructions
- Rub paprika, chili powder, garlic powder, pepper, and salt 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 recipe. Sprinkle with parsley, if desired.
Side Dish Ingredients
- 2 (24-oz) pkg refrigerated mashed potatoes
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg shredded sharp Cheddar cheese
- ¼ cup butter
- 1 (1-oz) envelope Ranch dressing mix
- 1 (28-oz) can baked beans
Side Dish Instructions
- Preheat oven to 350°F. Cook 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.
- Meanwhile, heat beans according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
307
|
650
|
957
|
| Fat (g) | 15 | 35 | 50 |
| Sat. Fat (g) | 6 | 21 | 27 |
| Protein (g) | 30 | 22 | 52 |
| Carb (g) | 12 | 65 | 77 |
| Fiber (g) | 1 | 9 | 10 |
| Sodium (mg) | 727 | 2074 | 2801 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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