INGREDIENTS
2 lbs boneless pork shoulder,
cut into 2 inch pieces
1 (10 3/4 oz) can condensed
French onion soup
1/2 cup apple cider or apple juice
3 cups thick sliced Granny Smith apples
3 cups seeded, peeled butternut squash,
cut in 2 inch pieces
2 cups parsnips, peeled and cut in 1 inch pieces
1/2 tsp dried thyme leaves, crushed
DIRECTIONS
1. Place the pork, soup, cider, apples, squash, parsnips and thyme
in a 6 quart slow cooker and combine all together.
2. Cover and cook on LOW for 7 to 8 hours or until the pork is
fork tender. This may optionally be cooked on HIGH 4 to 5 hours.
Yield: 8 Servings Serving size= 1 cup
Weight Watchers Points Plus+ = 8 per 1 cup serving
Nutritional Information
Calories------------------------318
Fat-----------------------------12 g
Cholesterol------------------78 mg
Sodium---------------------268 mg
Carbs--------------------------29 g
Fiber----------------------------5 g
Protein------------------------23 g