Easy fall cooking - one recipe and several meals!

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TOPEKA, Kan. (WIBW) -- Savory Slow-Cooker Pork Roast

1 (3 pound) sirloin or pork shoulder roast
1 tablespoon vegetable oil
2 tablespoons soy flour*
2 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic salt
¼ teaspoon ground cinnamon
1 cup apple juice

Brush roast with vegetable oil.
Combine in small bowl soy flour blend, brown sugar, cumin, smoked paprika, garlic salt and cinnamon.
Coat roast with spice mixture.
Place roast in slow cooker.
Add apple juice.
Cover; cook 6 to 7 hours until tender, remove pork from cooker and place on cutting board.
Shred pork with 2 forks.
Serve with buns for sandwiches.

Serves 6 to 8.

Note: Pork roast may also be placed in a roasting pan with lid and placed in the oven at 325 degrees for 2 ½ to 3 hours or until fork tender.
*Soy flour or soy flour blend

Nutrition per serving (206 g): 453 calories, 33 g fat, 0.27 g fiber, 11 g saturated fat, 0g trans fats, 9 g carbohydrates, 121g cholesterol, 175 mg sodium, 30 g protein, 32 mg calcium, 2 mg iron

Pork Burritos

3 cups cooked shredded pork roast
½ cup black soybeans
½ cup frozen or canned corn
1 cup shredded Mexican cheese, divided
1 cup mild salsa, divided
6 – 8-inch flour tortillas

Combine in large bowl, shredded pork roast, black soybeans, corn and ½ cup shredded Mexican cheese.
Pour ½ cup mild salsa in bottom of greased 9x13-inch baking dish. On each tortilla put about ½ cup filling.
Fold in sides and roll; place seam down in baking dish.
Fill remaining flour tortillas.
Top burritos with remaining ½ cup salsa and ½ cup shredded.
Cover with foil and bake at 350 degrees for 20 to 30 minutes.
Remove foil last 10 minutes of baking time.

Makes 8 burritos.

Nutrition per serving/one pork burrito (139 g): 275 calories, 14g fat, 2 g fiber, 6 g saturated fat, 0g trans fats, 24 g carbohydrates, 37g cholesterol, 574 mg sodium, 14 g protein, 106 mg calcium, 1 mg iron

Pork Shredded Nachos

8 cups tortilla chips
2 cups cooked shredded pork roast
½ cup black soybeans
½ cup chopped tomato
½ cup chopped bell peppers
½ cup shredded Mexican cheese
¼ cup jalapeno peppers, sliced
¼ cup chopped onion
½ cup soy sour cream
1 tablespoon taco seasoning

Layer on serving platter:
Taco chips, shredded pork, black soybeans, tomatoes, bell peppers, cheese jalapeno peppers and onions.
Combine soy sour cream and taco seasoning.
Top pork nachos with sour cream.

Serves 4.

Nutrition per serving (220 g): 486 calories, 29 g fat, 4 g fiber, 9 g saturated fat, 2g trans fats, 41 g carbohydrates, 45 g cholesterol, 566 mg sodium, 19 g protein, 163 mg calcium, 2 mg iron