1. Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half the flour and season with salt & pepper. Scatter the bay leaves over the vegetables.
2. Season the pork generously with salt & pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables. Add 2 cups water and the tomatoes, cover and cook on low for 8 hours.
3. Discard the bay leaves. Remove the pork and slice or pull apart the meat. Return pork to slow cooker, stir with broth and vegetables, serve.
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 37mg||1 %|
|Potassium 471.5mg||12 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 19.9g|
|Protein 2.8g||4 %|
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Calories per serving: 103
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