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Ingredients
- 3 tablespoons Chili Powder
- 1 teaspoon Coriander, Ground
- 2 teaspoons Cumin
- 2 teaspoons Onion Powder
- 1 tablespoon Parsley, Dried
- 1/4 teaspoons Chipotle Chili Powder
- 2 teaspoons Sea Salt
- 4 pounds Pork Roast
- 2 cups slice Onion, Yellow
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 10 ounces
- 527 Calories
- 26g Total Fat
- 5g Sat Fat
- 0g Trans Fat
- 194mg Cholesterol
- 861mg Sodium
- 5g Total Carb
- 2g Fiber
- 1g Total Sugars (Includes 0g Added Sugars)
- 66g Protein
- 11 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Sarah Fragoso for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix all dry rub ingredients together (all ingredients besides roast and onions).
- Rub the entire roast with the dry rub.
- Divide a layer of onions among freezer bags
- Place the roast on top of onions in each bag.
- Label & freeze bag.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Cook the roast in a slow cooker on high for 5-6 hours.
- Turn down to low for another 3-4 hours or until the roast is falling apart and easy to shred