Slow Cooker Pulled Pork

Adapted from Anna Olson




After being inspired with my Slow Cooker Beef Dip, I decided to search out a pulled pork sandwich. This one is originally supposed to be done in a the oven but I adapted it to the slow cooker to allow for more of a lazy day! The taste was great, but I found it did not have a traditional "Saucy" feel to it as pulled pork usually does! The process is simple and I am sure it will please (and feed) a crowd!


I served this with my Baked Zoo Sticks and I used my Garlic Bread Seasoning on the buns first.



Slow Cooker Pulled Pork

2.5 lb pork tenderloin

4 strips of bacon

1 cup dark beer

1/4 cup white vinegar

1/4 dark brown sugar

1/4 cup BBQ sauce

2 tbsp soy sauce

1 tbsp chili powder

1 tbsp instant coffee powder

1. Slice bacon into small pieces and cook until crisp. Remove from pan and put into slow cooker.

2. Season tenderloin and in the same pan as used for the bacon, sear all sides until a nice crust has formed. Place in slow cooker.

3. Add remaining ingredients into the slow cooker and cook for minimum 6 hours. An hour prior to eating, shred tenderloin with 2 forks and return to juices in slow cooker.

4. Serve on toasted buns.

Enjoy

CC

Roasted Veggies with the Juiciest Pork Chops

In an attempt to feed my family something other than Chicken, I bought some pork loin chops. They sat in the freezer and I had no idea how to prepare them. I searched through many cookbooks until I found a recipe from Jamie Oliver. Very simple and basic, yet looked so yummy. And I beg you to please not laugh when you compare his picture to mine (as my husband did)!!

What I can say about this recipe is the veggies were FANTASTIC!! The recipe called for beets - but we're not quite brave enough. I substituted with baby potatoes and enjoyed every mouthful. Historically I do not eat many veggies if they are cooked (obviously corn, potatoes etc). I prefer them all raw to the mush that comes out of the pot. My husband however, would boil any veg he could get a hold of. So, I thought these looked absolutely delicious and may satisfy both of us!



Don't skip the step of boiling the veggies before roasting them. I know it seems redundant but honestly - it will release the sugars and help with caramelization. It gives a nice soft center with a crisp tasty outer shell.

The pork chops took much longer to cook than Jamie said they would! Partly because they were much thicker than what he used. Of course, I overcooked them and they were quite dry. Thankfully, the sauce you whip up after (consisting of just the juices and a squeeze of lemon) was fantastic, and really helped get the pork down.

I loved the look of the sage leaf pressed into the meat and I loved how clean and simple the flavors were. The veggies did end up in the oven about 15 min or so longer than suggested (due to the pork taking so long) but it only made them better. I will for sure be doing my carrots and potatoes like this from now on.

You can get the recipe here and look at Jamie's amazing picture :)

Enjoy

CC.