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Hatfield Texas Smokehouse Boneless Pork Roast 24 Oz - 24 OZ
Dry rubbed boneless pork roast. 18 g protein per 4 oz serving. Pork raised with no added hormones or steroids for growth (learn more at simplyhatfield.com). Pork used is raised without growth promotants (ractopamine free diet). Slow cooker meal. All natural (no artificial ingredients. minimally processed) family owned American made. U.S. inspected and passed by Department of Agriculture. SimplyHatfield.com. Questions? Call Toll Free: 1-800-743-1191 Mon. - Fri. 8 am - 4 pm EST. For recipes visit SimplyHatfield.com. Family owned American made.
| Nutrition Facts | ||
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| Amount per serving Calories190 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 11g daily value 14 percentincludes Saturated Fat of 4g daily value20percent, includes Trans Fat of 0g | ||
| Cholesterol 55mg daily value18percent, | ||
| Sodium 610mg daily value27percent, | ||
| Total Carbohydrate of 5g daily value 2 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 3g includes 3g of Added Sugars and daily value of 6percent | ||
| Protein 18g | ||
| Vitamin D 0.6mcg Daily Value 4% | ||
| Calcium 20mg Daily Value 2% | ||
| Iron 1.2mg Daily Value 6% | ||
| Potassium 320mg Daily Value 6% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Cooking Instructions: Cooking times are approximate and appliances may vary. Slow cooker: 1. Remove outer packaging before cooking. 2. Place roast in slow cooker, add 1 cup of water and set temperature to low. 3. Place lid on and cook on low for 6-7 hours or until an internal temperature of 200 degrees F has been reached. 4. Remove from slow cooker for 5 minutes before slicing or shredding (tip use two forks and pull roast apart and create shred).
Clemens Food Group
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