Chipotle Pork Soft Tacos

It looks like I'm on the Rachael Ray show today!

I'm sorry for the last minute notice, I only just found out about 4 seconds ago. :-)  The show was taped a few weeks ago during the Great Big Huge Snow Storm of The Year of The Century and I was only supposed to be in New York for 10 hours.

Instead I was there for 3 days.

But all is wonderful, and today is the airing. This is the recipe I used:

The Ingredients

serves 10

4 to 5 pound pork shoulder roast/butt (bone in or out, your choice)

3 tablespoons extra virgin olive oil

½ teaspoon kosher salt

½ teaspoon ground black pepper

1 medium yellow onion, peeled and sliced into rings

4 cloves garlic, chopped

2 tablespoons ground coriander

1 tablespoon cumin

1 tablespoon chipotle chile powder

3 tablespoons honey

1 cup orange juice (about 2 oranges, or you can use bottled)

1 cinnamon stick

2 limes, juiced (to add at the very end)

½ cup chopped cilantro leaves (to add at the very end)

Suggested toppings:

corn tortillas for serving

4 cups finely shredded red cabbage

1 cup sour cream

2 cups grated cheese

2 avocados, diced

The Directions

Rub salt and pepper on all sides of the meat, and brown in olive oil on the stovetop in a large skillet. Using kitchen tongs, place the browned meat into your slow cooker. Using the same skillet, caramelize the onion and garlic until transparent and remove from heat. Whisk in the coriander, cumin chipotle chile powder, honey, and orange juice. Pour this mixture evenly over the top of the meat. Toss in the cinnamon stick.

Cover, and cook on low for 10 hours, or on high for about 5 hours. Shred meat completely using two large forks (discard bone if you used a bone-in roast), and stir in fresh lime juice and cilantro leaves.

Serve in warmed corn tortillas with your desired toppings.

The Verdict

I had a ball and feel so very (VERY) fortunate to have had the opportunity to see Rachael again and work with her amazing staff and production team. Thank you again to Tara, Bridget, and David for keeping me safe and warm in New York!

have a wonderful week, and thank you again for your support, kindness, and for being the best people in the history of the world. xoxo steph

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Christmas Ham in the Slow Cooker (Honey Citrus)

photo by Tara Donne

We've got 10 days until Christmas! It's time to start panicking!

I must be in complete denial because so far I've got this weird peaceful vibe going on. I sort of feel like things will just get done when they get done. Or they won't. But I'm oddly calm about the whole thing.

of course it might also be a side effect from all the spiked eggnog..........

Anyhow, if you are in charge of Christmas or Christmas Eve dinner and you're in the mood for ham, you should make this one. It's tasty and it involves citrus pulp, honey, cloves, and ginger ale. 

The Ingredients
serves 8

1 (6-to-7-pound bone-in spiral cut smoked ham
1/4 cup honey
1/4 cup spicy brown mustard
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 orange, juiced
1 lemon, juiced
1 lime, juiced
1 cup ginger ale

The Directions

Use a 6-quart slow cooker. Unwrap the ham, and discard the flavor packet. Place the ham into your insert (flat side down).
In a small mixing bowl, combine the honey, mustard, ginger, cloves, and cinnamon. Smear this paste evenly all over the ham. You can even do this the day before, if you'd like, to let the flavors meld, although it isn't necessary.
Pour the juice and add the last little bit with the pulp into the sauce bowl and swirl it around to get all of the "good stuff" out of the bowl. Pour ginger ale evenly over the top. Cover, and cook on low for 6 hours, or on high for about 3 hours.

Your ham can sit in the slow cooker for quite a while on the warm setting before carving, or you can take it out, carve it into pieces, then return it to the pot to stay warm in the yummy sauce until you and your guests are ready to eat.

Ham pairs well with Brussels Sprouts!
The Verdict

I made this ham for Thanksgiving, and Adam's grandpa said it was the best ham he ever ate (he put cranberry sauce on it, too), and when I recipe-tested this for the new book, I served it to seven children, and they all ate it!


Have a wonderful and joyful Holiday season. If you're not in the mood for ham, here are all of the Holiday-approved slow cooker recipes you might enjoy.

2014 is just around the corner. Let's make it a good one!!

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Slow Cooker Dry Rub Pork Roast

I hope you're having a wonderful Valentine's Day! My kids are off school today, and are in the other room in a chocolate coma, giving me a few minutes to type.

You'll love this pork. Unless you don't like pork. Then you should use a beef chuck roast or something similar.

I had a frozen pork butt/shoulder in the freezer and wanted to make a pulled pork of some sort but wasn't feeling in the mood for barbecue sauce. I threw together this dry rub in a few seconds using pantry staples, and was really happy with the end result. The meat is perfect--- not gloppy wet, not dried out ---- just perfectly seasoned with a very pleasant flavor.

The secret is the anise. Don't be scared that your meat will taste like black licorice --- I'm a red vine kind of girl (THEY ARE NOT GLUTEN FREE!) -- and always steered clear of anything black licorice, and I promise you that the anise just gives a lovely flavor you're not going to be able to recreate without it. A bottle will last you for quite a while, and if you have extra, my friend Jenny made some awesome cookies using anise.

The Ingredients.
serves 6 - 8


1 onion, peeled and sliced into rings
3 to 4 pounds pork roast (butt/shoulder)
2 tablespoons brown sugar
1 tablespoon ground corriander
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon anise seeds
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 to 2 limes, for serving (optional)

The Directions.

Use a 6-quart slow cooker. Place the onion rings into the bottom of your cooker, and spread them apart a bit with your fingers. Place the pork directly on top --- my meat was still frozen. If there is netting on your meat, cut it away. 
In a small bowl, combine the sugar and all dry spices to create a rub. Using your fingers, rub this all over the meat, flipping a few times to ensure good coverage.
Cover, and cook on low for 8 to 10 hours, or until meat has lost shape and pulls apart easily with a large fork.
Serve over a bed of rice or quinoa, or stuff into pita pockets, lettuce leaves, etc.
I squeezed a bit of lime onto our servings, and enjoyed the contrast in flavors, but it's certainly not necessary.

We had enough leftover for me to reheat on the stovetop (or in the Ninja!) with a 1/2 bottle of barbecue sauce the next day for sandwiches.

The Verdict.

I used to be allergic to pork; this last pregnancy re-programed my body, and I'm so happy that I can now add this meat into our meal rotation.  I like how this seasoning blend doesn't create an overly sweet or sticky or gloppy meat --- not that those features are bad --- I just wasn't particularly in the mood for that, and this fit the bill!

in other news:
I made a DIY standing desk for myself out of an ironing board!

I'm going to be on the Rachael Ray show again next Friday, the 22nd   UPDATED: it's NOW TUESDAY, the 19th!! for a few minutes. It's a 5-year follow-up to the first time I appeared. The premise of the clip is how "Rachael Ray changed my life" and I pretty much cried through the whole thing.... I promise to be more composed next time. :-)

have a wonderful day!!

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Slow Cooker Cranbery Dijon Roast

Happy Monday!

Last week was a crazy for me, and while I'm (very) thankful for the busy-ness, I'm looking forward to being back to normal. A winner has been chosen in the Ninja Cooking System giveaway. A big congratulations to Barbara S!

As promised, today marks the beginning of our daily (Monday-Friday) giveaways over on the review page. I am so happy to have the help of Lisa Irvine. If you have a small business or etsy shop or book that you'd like to promote, please email Lisa for more details! Click on over to see today's offering!

Who's ready for a quick and easy hunk-of-meat recipe? This is a 6-ingredient meal, that will leave you with scraped-clean plates.

The Ingredients.

serves 4 to 6

3 - 4 pounds meat (pot roast, pork roast, tri-tip, shortribs, chicken thighs)

1 (14-ounce) can cranberry sauce (I used jellied; your choice)

1 small onion, finely diced, or 1 heaping tablespoon dried onion flakes

8 cloves garlic, smashed (peeled first!)

2 tablespoons soy sauce (La Choy and Tamari wheat free are gluten free)

2 tablespoons prepared dijon mustard

The Directions.

I used a 6-quart slow cooker. If you aren't using a large piece of meat, a 4-quart will do just fine. In a mixing bowl, combine all of the ingredients and whisk together so the cranberry sauce is broken up and the dijon is evenly distributed. Pour over the top of the meat.

Cover, and cook on low for 7 hours, or on high for 4 hours. 

I cooked 3 pounds of frozen oxtails on high for 4 hours in a 6-quart, and then they stayed on warm for another 2 hours before serving.

Serve with rice or quinoa and something green (we did asparagus; just rinsed and microwaved on high for 3 minutes, then topped with salt and pepper).

The Verdict.

I was certain I made this before for the site, but maybe it was in a book or for another site. Anyhow, if this looks familiar, I apologize! It's a spoof on the sweet mustard roast and the super easy cranberry roast. I love how the dijon plays off the cranberry sauce -- the mustard flavor is definitely there and cuts down on the sometimes-too-sweet cranberry.

I bought a bunch of cranberry sauce on sale when I was planning my cranberry party, but if you'd prefer to use a homemade version, go for it!

Have a wonderful week, and happy slow cooking (and yay Niners)!

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Not Another Boring Cola Roast

Happy July! Are you gearing up for the Fourth? I love the 4th of July -- I especially like going for walks and seeing all the flags -- they make me feel protected and proud.

We always have typical American food on the 4th, which to my family means the staples: hot dogs, hamburgers, potato salad, and corn on the cob (don't worry, I'll sneak a crockpot or two in there--- probably with some baked beans). It's my grandma's birthday, and we'll finish our meal with chocolate cake.

I'm looking forward to it.

I've got a great recipe for you today, perfect if you end up with leftover soda after your Independence Day festivities. Sometimes cola roasts can seem a bit one-note. This one is not. I've made it a few times, now, and really appreciate how the canned chiles and smoky chipotle hit all sides of your tongue.

The photo below has a small piece of meat shown; I was recipe-testing when I snapped that photo. If you do use a small piece of meat, move down to a 4-quart slow cooker.

The Ingredients.

serves 6 (if you shred the meat and serve in sandwiches, you can feed 8-10)

4 pound pork roast (bone in or out; I've used both pork tenderloin and a shoulder/butt)

1 (7-ounce) can fire roasted diced green chiles

1 (6-ounce) can tomato paste

1 tablespoon cumin

1 tablespoon garlic powder

1/2 teaspoon chipotle chili pepper (remember, the canned chipotles in adobo are not gluten free)

1/3 cup brown sugar

1 teaspoon kosher salt

1 cup cola

The Directions.

Use a 6-quart slow cooker. Place the meat into the bottom of your cooker. In a small mixing bowl, combine the chiles, tomato paste, cumin, garlic powder, chili pepper, sugar, and salt. Stir to create a paste, and then smear this mixture on all sides of your meat. If you have time to do so, you can marinate your meat in this mixture overnight (in a sealed plastic bag or tupperware; it's not recommended to refrigerate the stoneware and then cook in it).

Pour in cola.

Cover, and cook on low for 7 to 8 hours, or until pork has relaxed and begun to fall apart. If you used pork tenderloin, slice thinly and serve over rice or mashed potatoes. If you opted for a shoulder roast, shred completely using two large forks.

Enjoy!

The Verdict.

I like how the resulting pork is sweet but not in-your-face sticky sweet. It's got a bit of a kick, but it's not spicy enough to deter small children. I think I might like the cold leftovers even better--- I toasted hamburger buns (we use the Udi's brand) and added pickle relish and sliced cheddar for a next-day sandwich.

Have a wonderful and safe Fourth of July, and happy birthday to Grandma Bunny!!

other stuff you might like:

barbecued pulled pork

top 10 slow cooker potluck dishes

artichoke pasta

10 books that changed my life

food photography, realism, and false advertising

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8 Perfect Rib Recipes for the Slow Cooker

Happy almost Memorial Day!

Happy almost The Last Day of School!

Happy almost "It's the Beginning of Summer"

Happy "I'm So Glad I Didn't Burn My Retinas Out Staring At The Eclipse!

let's celebrate with some ribs --- slow cooked to perfection in the very best appliance known to man. (and three side dishes, just in case!)

 

 Smoky Home-Style Ribs

Hawaiian Ribs

 

Orange Chipotle Ribs

 Greek-Spiced Ribs

 

Original Barbecue Beef Ribs

Red Ribs

 

Lemon Pepper Ribs

  

Korean Ribs

 

Garlic Baked Potatoes

 

Corn on the Cob

 

Baked Sweet Potatoes with Chili, Cumin, and Lime

ENJOY!

P.S: there is still time to enter the $100 Visa gift card giveaway from Simply Cranberry!

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Not Your Mother's Meatballs -- slow cooker recipe

 Oh they're just so pretty! I've got a meatball recipe for you today that will  become a new family favorite. I'm not going to lie -- you're going to have to dirty up your hands a bit, but you won't have to wash a frying pan.

Those beautiful meatballs pictured up above? They held their form and browned beautifully all on their own in the crockpot --- no pre-browning required.

score!

The Ingredients.

makes 24 golfball-sized meatballs

 

1/4 cup chopped Italian Parsley

1.5 pounds lean ground beef

4 slices smoked bacon, diced (raw; don't cook it)

1/4 cup grated Parmesan cheese

1/4 cup Panko-style breadcrumbs (I used Kinnikinnick Gluten Free Bread Crumbs)

2 eggs (the eggs pictured are duck eggs! thanks, Grandpa John!)

2 tablespoons dried minced onion flakes

1 tablespoon garlic powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon ground black pepper

additional ingredients:

1 cup flour (I used rice flour)

2 cups chicken broth (can use beef)

1 (6-ounce) can tomato paste

The Directions.

Use a 6-quart slow cooker. Spray the inside of your cooker with cooking spray, or rub it down with a bit of olive oil (don't go crazy, just a little glisten) and set aside. In a good-sized mixing bowl, combine the chopped parsley, ground beef, and diced bacon. Add in Parmesan cheese, breadcrumbs, eggs, and the dried spices. Combine well--- I'd use your hands (remove rings, wash appropriately, and all that good stuff that if I had a legal team they'd tell me to include).

After the meat is mixed, line a cookie sheet with parchment paper or non-stick foil. Pour 1 cup of flour (I used rice flour) into a shallow dish (pie pan works great).

Roll meat into golfball-sized balls and then lightly dust each meat ball with flour before placing  onto the lined cookie sheet. When all the meat is gone, put the whole cookie sheet into the freezer for 1 hour, or until completely frozen. It's okay to freeze overnight, if you'd like to break this into two days (put in sealed dish/tupperware if freezing for longer).

Once your meatballs are frozen, place them one-by-one (this means don't dump!) into your lightly greased slow cooker. It's okay to stack them. In a  small mixing bowl, whisk together the broth and tomato paste to create a gravy. Pour this evenly over the meatballs. Cover, and cook on low for 5 hours, or until the meatballs have browned and are fully cooked. I cooked the meatballs pictured above on low for 5 hours, then let them sit on warm for another 3 1/2 hours before dinner was served.

Serve alongside pasta or rice, or all on their own. These are filling!

The Verdict.

You will love these. I couldn't stop taste-testing these throughout the afternoon and kept texting Adam to come home quick because dinner was going to rock.

and it did. I shared the leftovers with my dad who is somewhat of a meatball connoisseur and he *really* liked them. I learned about the flour-and-freezing trick from Pinterest--- it worked great, and is such a fantastic technique to keep the meat together. I already knew meatballs didn't need to be browned in the slow cooker beforehand but dredging them in flour first gives a bit more of a "crusty" texture and thickens the tomato gravy beautifully.

The internet is so much fun!

more meatballs in the crockpot:

apple, cheddar, and turkey meatballs

meatballs in peanut chile sauce

Albondigas (meatball) Soup

turkey meatballs with cranberry barbecue sauce

two little smokie appetizer recipes (but you can use meatballs!)

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mercury in food, a last-minute gift giveaway, and the best ham(s) ever

this is a compensated post. I was asked by BlogHer to help spread the word about  Mom's Clean Air Force.

I stopped eating tuna fish about 11 years ago, when I first became pregnant. I took my baby-prep research seriously, and followed all the "rules" the "experts" told me I should and shouldn't do. 

After my first was born, I remember quizzing the pediatrician, "I can eat tuna again, right?"

I will never, ever forget her non-answer: "I don't think anyone should ever eat tuna. It's just not worth the risk since we don't know enough about it." 

She was talking about mercury poisoning. Until a few days ago, I didn't know much about mercury except that it was bad. I didn't know it actually came from burning coal, and the coal emissions get in the clouds, which then get into the water supply through rain and snow. Every state in the country has issued a fish advisory of some type because of unsafe mercury contamination. 

If you really think about it, everything has a high level of mercury because it's in our water supply; all fruits and vegetables are watered with it, and all of the animals we eat have consumed it. 

Mercury is linked to Alzheimer's disease, cancer, premature birth, brain damage, premature death, and birth defects. 

I can't fix this. 

All I can do, and all you can do, is become educated. Be aware. I've been asked to share the Moms Clean Air Force website with you. Please consider joining, take the time to read the literature and pass it along; change happens from the bottom up. 

I've also been asked to share this youtube video for further information.

Hug your kids tight.

thank you.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

in other news, I've got book giveaways over on the review page for you. I've got my friend, Crystal Paine's (the Money Saving Mom) new book, Hallie Klecker's new cookbook, The Triumph Grocery Guide, two DVDs that Elana Amsterdam sent, and 5 copies of Totally Together. Last minute gift ideas? No problem, I've got you covered!

also, our buddies at DinnerTool wanted to share that they are feverishly working on adding new recipes. They are eager to share their Chili Cook Off recipes with you, and would like to give you a head's up that in February they will be hosting a slow cooker recipe contest. 

Gluten Free Home for the Holidays is happening right! now! at Gluten Free Easily. Tune in each day for the whole month of December for a new recipe and new giveaway. The grand prize is a Vitamix!

Ham! I've got ham! Every day this week I've gotten an email about ham in the crockpot. Yup, it works, and it is WONDERFUL. Here are our favorites:

maple ham

honey glazed ham with thyme

have a wonderful day.

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Smoky Country-Style BBQ Ribs in the Slow Cooker

A few years ago I was in a Buffalo Wing phase--- my tongue itched for the spicy tang of Buffalo Wing sauce pretty much always.

It was a fun time.

This year, though, I seem to be on a rib kick. I love testing out new BBQ restaurants and trying to recreate the "oh-this-is-the-best-sauce-ever" flavor at home.

and in the crockpot.

I think we've hit the jackpot with this particular combination. The sauce has the perfect blend of twang, sweet, smoke, and heat without needing to brown the ribs beforehand, leave the house, or get dressed.

I used 3.5 pounds of pork baby back ribs, but you can certainly use beef if you'd like, or use this sauce on chicken thighs. I did NOT brown the meat at all--- the color shown up above was achieved solely in the slow cooker.

The Ingredients.

serves 4, unless you're really hungry.

3-4 pounds ribs

1 large yellow onion, sliced in rings

1/2 cup brown sugar

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon Kosher salt

 1 (12-ounce) bottle chili sauce (in the ketchup aisle)

1/4 cup balsamic vinegar

2 tablespoons Worcestershire sauce (read labels for gluten. Lea & Perrins, made in the USA is GF)

4 chopped garlic cloves

1/2 to 1 teaspoon Tabasco Sauce

1/4 teaspoon Liquid Smoke

The Directions.

Use a 6-quart or larger slow cooker. Cut the rack of ribs in half with a large knife or poultry scissors and make sure they fit all the way in the cooker, with the lid on. Now take them out.

Place the sliced onion in your pot, then put the ribs back in. Combine the dried ingredients: brown sugar, chili powder, salt, and pepper in a small bowl. Rub this mixture all over the ribs.

Wash your hands well.

Now combine the wet ingredients: chili sauce, balsamic vinegar, Worcestershire sauce, garlic, Tabasco, and Liquid Smoke. Pour this mixture evenly over the top of your ribs.

Cover and cook on low for 6-7 hours, or until the meat is tender, and has begun to pull away from the bone. The longer you cook the meat, the more tender it will become. Before serving, flip the ribs over a few times to get all sides nice and saucy.

The Verdict.

These are lick your fingers (and your forearms) good. Yum.

I could put this sauce on an old tire.

more ribs? no problem!

Easy Beef BBQ Ribs

Greek-Spiced Ribs

Lemon Pepper Ribs

Orange Chipotle Ribs

Korean Ribs

Hawaiian Ribs
Red Ribs

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Teriyaki and Apricot Pork Chops in the Slow Cooker

I've got another quick, easy, and painless recipe for you that requires no washing, chopping, and only a tiny bit of dish-washing

---- always a bonus when you're getting dinner on early in the morning before a super busy day.

I also wanted to bring to your attention that it's the last day of August, and starting tomorrow (september! already!) I will be hosting 30 Days of Give Aways to help get a jump-start on your holiday shopping/gifting so you can sit back and relax (LOL.) during the hectic winter months.

I've got books, jewelry, slow cookers, gift cards, food items, and household gifts lined up, with hopefully more on the way!

okay, back to dinner---

The Ingredients.

serves 4

4 pork chops

2/3 cup apricot preserves

1/4 cup teriyaki sauce (La Choy and Tamari wheat-free are gluten free. If you don't have teriyaki in the house, you can make your own with equal parts soy sauce and brown sugar)

1 teaspoon dried ginger

2 tablespoons Dijon mustard

The Directions.

Use a 4-quart slow cooker. If you only have a super large cooker, that's okay. You can throw in some baked potatoes or corn, or you can put an oven-safe dish into your cooker (Pyrex, corningware, baking pan) to create a smaller cooking vessel--- then load the porkchops into it.

Put the chops into your slow cooker. Frozen is okay. In a small bowl (sorry about this, you're gonna have to wash the bowl. bummer. ) mix together the sauce ingredients and then pour evenly over the top of the chops. Cover and cook on low for about 6 hours, or on high for 3 to 4. Your chops are done when they have reached desired tenderness. 

Serve with rice and sauce spooned over the top.

The Verdict.

I used to be allergic to pork, but somehow am not anymore, which opens SO many doors for new meals! If you'd prefer to  not eat pork, this sauce is fantastic on chicken (I'd go for thighs).

Everybody in the house ate it up---I only had a half a chop leftover which I ate cold for lunch the next day (leaning over the sink so I wouldn't have to wash a dish).

I'm pretty sure we had the kids so I could get out of washing dishes.

other stuff you might like:

Peking Pork Chops

Apricot-Orange Pork Chops

Peanut Butter Pork

Apple Cinnamon Pork

Cajun Pulled Pork

Cranberry Pork Roast

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Slow Cooker Rootbeer Pulled Pork Recipe

 

 This is a reader recipe sent in by Monique, who calls this particular dish her "one successful slow cooker recipe."

Your pork is MUCH MORE than successful, Monique---it's out-of-the-ball-park wonderful. I served 5 kids and 3 adults sandwiches with this meat (with a side of tater tots) and EVERYONE cleaned their plates.

Thank you, Monique!!

The Ingredients.

serves 6 (adult-size servings)

2 pounds boneless pork shoulder roast (butt)

1 large yellow onion, sliced in rings

1-2 tablespoons Tabasco sauce (start with 1, then season to taste after cooking and tasting)

1 cup chili sauce (near ketchup in the grocery aisle. if you want to make it, use 1 cup ketchup, 1 tablespoon brown sugar, 1/2 tsp allspice, 1/4 tsp ginger, 1 tsp chili powder---it's not identical, but pretty darn close)

2 cups root beer

1/2 teaspoon vanilla extract

6 hamburger buns or soft rolls (I make them myself, or use toasted Udi's white bread to keep it gluten free)

The Directions.

Use a 4-quart slow cooker. A 6-quart is fine, but your meat will cook faster.

Put the meat into your pot, and add sliced onion. top with Tabasco sauce, chili sauce, root beer, and vanilla. cover and cook on low for about 8 hours, or until pork shreds easily with a fork. I plopped my pork in fully frozen, and it took 10 hours on low to be shreddy.

Serve over rice, or on toasted breads or buns.

The Verdict.

This is such a quick and easy recipe that makes everyone in the house happy. The rootbeer has a nice sweetness that really brings out the hint of ginger from the chili sauce. It's easily adaptable spice-wise, and is a great way to feed a houseful of people on a limited budget. 

Thanks again to Monique for sharing her secret to slow cooking success!

There's a new video up over on Real Moms Making Real Money (at home, in their pajamas) with Leah Ingram. Leah has written 13 books and shares her publishing and publicizing expertize and goal-setting advice. There's also a giveaway for her new book--- so go check it out!

2008 Flashback:

March 1 Vegetarian Curry (have too many cans of chickpeas?)

March 2 Mediterranean Chicken (sounds fancy, tastes fantastic, beyond simple to prepare)

March 3 Barbecue Beans & Weenies (good for your heart)

March 4 Use Your CrockPot as a Rice Cooker (who needs another appliance, anyways?)

March 5 Cabbage Soup Diet (you can thank Amie :-) )

March 6 White Chili (and this one is from Headless Mom!)

March 7 Bananas Foster (cruise ship not needed)

March 8 Broccoli Beef (one of our favorite takeout fakeout dinners)

March 9 Seafood Alfredo (3 years ago I didn't know how to make a proper roux. now I do. :-0 )

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Slow Cooker Pulled Pork with Sauerkraut Recipe

I bought canned sauerkraut for the first time ever to make this recipe. Guess what? It's in the canned vegetable aisle, not the condiment aisle.

Go figure.

I am not much of a sauerkraut person. Adam always asks for it when we get our after-shopping hot dog at Costco (you get a hotdog each time you're at Costco too, right?) but I've never been interested.

But a friend of a friend* wrote out her pulled pork with sauerkraut recipe on the back of a business card for me and insisted I give it a try.

So I did.

and I now see more sauerkraut in my future.

huh! 

go figure again.

* who prefers to remain a silent anonymous being because the internet is full of nutjobs. Present company excluded, of course.

The Ingredients.

serves 8 (maybe more if you serve the meat/veggies on buns)

 

2 pounds pork tenderloin

1/2 teaspoon dry mustard

1 teaspoon dried thyme

1 teaspoon dried sage

2 teaspoons paprika

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 cup shredded carrot

1 (14.5-ounce) can sauerkraut (the whole thing)

1 teaspoon caraway seeds

8 rolls for serving (optional)

The Directions.

Use a 6-quart slow cooker. Put the roast into the bottom or your cooker. In a mixing bowl, combine the dried spices: mustard, thyme, sage, paprika, salt, pepper.

Rub these spices on all sides of the roast. Put the shredded carrot, sauerkraut, and caraway seeds into the empty bowl, and stir to combine. Then pour all contents on top of the spiced roast.

Cover and cook on low for 8 to 10 hours, or until the meat shreds easily with two forks.

HEY! there's no liquid? no broth? what's up with that?

It's not a mistake, I promise. The wetness from the sauerkraut combined with the meat juices is plenty for your roast to cook properly, and become fully shredded and lovely. If you have a pot that doesn't trap heat/moisture in very well because of a gap in the lid, or a spoon notch, you can lay down a layer of foil and then put the lid on. You want to see a bunch of condensation on the lid while the crockpot is in use.

Shred the meat completely, and stir well. Serve as is in a bowl, or serve spooned into toasted rolls. 

The Verdict.

I love how the tang from the sauerkraut and mustard tastes when mixed with the spices---especially the caraway---it tastes Irish (caraway is the pronounced flavor of rye bread or Irish soda bread. Since rye is off-limits when you're gluten free, I like begin able to get a hint of that when I can!)

The girls and I ate our meat by itself over some rice, but Adam made sandwiches for himself with French's mustard.

If you're looking for a way to sneak extra veggies into your family dinner, this is a good candidate. No one would notice if you added some shredded zucchini or cucumber.

more stuff:

1)  I'm gearing up for the launch of my new cookbook: More Make it Fast, Cook it Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes.

The book will be available in stores December 28 (although you are certainly welcome to pre-order on Amazon!) but there is a giveaway right now over on Fresh Fiction. Jen has 5! books to give away. There is also an interview up in case you wanted to know EVEN MORE about me. :-)

2)  Before I had children, I ran preschool centers for under-privileged children. I wrote about my favorite Christmas memory working with children over on BookReporter.

3)  I'm finishing up my stint at Smithfield.com and have a post about my "current" holiday traditions. I have current in quotes because our family traditions are still a work in progress. BUT! I do know we'll use a slow cooker or 7 this holiday season. :-)

4) Need more pork recipes? I think I found them all, right here!

Thank you from the bottom of my heart for helping with such gusto and compassion and force with the Lyme disease information for my friend Diane. I know she is still digesting everything, but it is so refreshing and inspiring to know there is valuable information and love floating around the world.

have a fantastic day!

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