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Sherried Gravy Pork

1/5/2017 |

Category: February

A boneless Pork Shoulder Roast is slow cooked in your crock-pot.  The slow and low technique is perfect for this cut of meat.  A light cream, mushroom, sherry sauce will top this moist and tender pork dish.  Serve with egg noodles provided


Nutritional Facts

Serving per package
6
Serving Size
Calories
550
Calories from Fat
260
Calories from Fat
260
Total Fat
29g (45%)
Saturated Fat
11g (55%)
Trans Fat
0g
Cholesterol
150mg (50%)
Sodium
630mg (26%)
Total Carbohydrates
30g (10%)
Fiber
2g (8%)
Sugars
4g
Protein
39g
Vitamin A
2%
Vitamin C
2%
Calcium
8%
Iron
20%

Cooking Instructions

Thaw completely.  In a large skillet over medium-high heat, heat 2 Tablespoons oil until hot.  Add Pork Roast and brown on all sides.  Spray your crock pot with cooking spray and set to high heat.  Place roast in crock pot.  Add contents of mushroom bag to hot skillet and cook for 2 minutes, stirring constantly.  Slowly pour contents of soup/sherry bag into skillet and bring to a boil.  Pour mushroom mixture over roast in crock pot.  Cover and cook 5 hours or until pork is done and falling apart.  Remove pork from crock pot.  Add Half and Half to slow cooker and stir until well combined.  Pour gravy over pork.  Sprinkle with Parsley.  Serve over egg noodles provided.