Slow-Cooker Curry Pork

Name: Slow-Cooker Curry Pork
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 10 servings.
Ingredients: 1-1/2 teaspoons salt; 1-1/2 teaspoons hot or regular curry powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 3/4 teaspoon onion powder; 3/4 teaspoon garlic powder; 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon paprika; 1/4 teaspoon ground chipotle pepper; 1-1/2 pounds potatoes, cut into 1/2-inch pieces; 4 medium carrots, thinly sliced; 3 cups cubed peeled butternut squash (about 1 pound); 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1 boneless pork loin roast (3 to 4 pounds)

I’m a stay-at-home mom, and the slow cooker helps me create dishes like this pork with a curry and cumin rub. I add a splash of coconut milk. —Beverly Peychal, Waukesha, Wisconsin

Ingredients

1-1/2 teaspoons salt
1-1/2 teaspoons hot or regular curry powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon ground chipotle pepper
1-1/2 pounds potatoes, cut into 1/2-inch pieces
4 medium carrots, thinly sliced
3 cups cubed peeled butternut squash (about 1 pound)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 boneless pork loin roast (3 to 4 pounds)

Directions

In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°).
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.

Nutrition Facts

4 ounces cooked pork with 1/2 cup vegetables: 261 calories, 7g fat (2g saturated fat), 68mg cholesterol, 523mg sodium, 21g carbohydrate (3g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

Reviews

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Cookiemiami

Oct 17, 2017

Great recipe. Loved the spice combination. Doubled the amount of squash and carrots and added siracha for additional spice.