Comfort food. Ignore the calories for this one. Eat and enjoy!
MAKE SEASONING MIX. MIX WITH ALL THE CHOPPED VEGGIES AND SPRINKLE ON THE Worcestershire SAUCE. MAKE SOME HOLES IN YOUR ROAST WITH A KNIFE AND STUFF WITH VEGGIE AND SEASONING MIX. POUR THE LEFTOVER OVER YOUR ROASTAND LET SIT IN FRIG OVERNIGHT OR A COUPLE NIGHTS.
THEN BROWN YOUR ROAST (PREFERABLE IN A BLACK CAST IRON POT) THEN ADD WHAT EVER JUICE AND VEGGIE FROM THE MARINADE TO THE ROAST AND ONE PACK OF GOOD SEASON Italian DRESSING MIX. TURN THE FIRE DOWN AND COVER YOUR POT. DEPENDING ON THE SIZE OF THE ROAST, COOK.THE LAST HOUR ADD PEELED WHOLE ONIONS AND SLICED FRESH MUSHROOMS. SERVE WITH RICE, A TOKEN VEGGIE, POTATO SALAD AND WHATEVER ELSE YOU''D LIKE. BISCUITS AND CANE SYRUP GO REAL GOOD.ENJOY!!!!!!!!!
NOTES : This Pork Roast is another one of my specialty. I usually only make it for company. The leftovers make a wonderful barbecue sandwich.It''s topped with cole slaw. Enough about that. This is delectable!!!!!
This is fantastic
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (321g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 905 | ||
Calories from Fat: 605 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.2g | 90 % | |
Saturated Fat 24.9g | 125 % | |
Monounsaturated Fat 29g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 253.1mg | 78 % | |
Sodium 549.3mg | 19 % | |
Potassium 1030.2mg | 27 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.3g | ||
Protein 65.5g | 94 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 905
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