Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
289
Calories
28g
Protein
14g
Fat
4g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 boneless shoulder pork roast
- 1 tablespoon dry mustard
- ½ cup soy sauce
- 1 teaspoon ginger
- ½ cup dry sherry
- 1 teaspoon thyme
- 2 garlic cloves, minced
Directions
1
Place pork shoulder roast in a clear plastic bag; set in a deep bowl.
2
Thoroughly blend together the soy sauce, dry sherry, minced garlic, dry mustard, ginger and thyme.
3
Pour marinade over meat in bag; close.
4
Place the roast in the refrigerator and marinate for 2 or 3 hours or overnight.
5
Transfer the pork roast and marinade to a crockpot.
6
Cover and cook on high for 3½ to 4 hours.
Recipe sourced from
fandom