Puncture meat several times with a knife or fork.
Season with salt and pepper and place in a large zippered storage bag.
Pour 3/4 bottle of marinade into bag, rotate to evenly coat, and refrigerate overnight. (The vegetables can also be cut and refrigerated overnight.)
In the morning, place vegetables in the bottom of the crock pot.
Pour water over vegetables.
Remove meat from storage bag and discard marinade.
Place seasoned meat on top of vegetables, followed with the remaining marinade from bottle. Cover and cook on low 8-10 hours.
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 432 (74%)|
|Amt Per Serving||% DV|
|Total Fat 48g||64 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 140.9mg||43 %|
|Sodium 2597.9mg||90 %|
|Potassium 675.9mg||18 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.7g|
|Protein 33.4g||48 %|
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: 584
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