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Slow-Cooker Curry Pork

TOTAL TIME: Prep: 15 min. Cook: 3-1/2 hours + standing YIELD: 10 servings.
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 also 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

  • 1. 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 on 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°).
  • 2. 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.

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