Pork and Vinegar recipe

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Ingredients

6 carrots, peeled and cut in half
6 potatoes, washed but not peeled
1 (2 1/2 pound) pork shoulder roast
1 large white onion, sliced
3 cloves garlic, chopped
1 ½ teaspoons crushed red pepper flakes, or to taste
1 bay leaf
1 (15 ounce) can tomato sauce
¾ cup distilled white vinegar
salt and pepper to taste

Nutrition Info

527.1 calories
carbohydrate: 51 g
cholesterol: 96.8 mg
fat: 20.1 g
fiber: 8.3 g
protein: 35.9 g
saturatedFat: 6.9 g
servingSize: -
sodium: 507.8 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the carrots and potatoes into the bottom of a slow cooker, and place the pork roast on top. Add the onion, garlic, bay leaf, and red pepper flakes, and pour the tomato sauce and vinegar over everything. Set the cooker to Low, and cook for 8 hours. Season to taste with salt and pepper. Slice the pork, and serve with carrots, potatoes, and some of the sauce spooned over each portion.

Recipe Yield

6 servings

Recipe Note

My mother-in-law's recipe, but made in a slow cooker. Done with a pork roast, the tomato sauce paired with white vinegar and crushed red pepper are sure to wake up your taste buds!

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