I’m always looking for good crockpot recipes. I threw this in the crock one morning before we left for the day. Unfortunately I didn’t get to taste it that night, but the husband did. He said it was good and spicy. I tried it a few days later reheated. It was ok but probably tasted better fresh. I served it over jasmine rice.
Slow Cooker Pork and Green Chile Stew
2 lbs boneless pork loin roast, lean, all fat trimmed off
salt and pepper to taste
2 tbsp all-purpose flour
3/4 cup diced onion
2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
2 chopped jalapeño
10 oz can diced tomatoes and green chilies (Ro*Tel Mild)
1/2 cup fat-free low-sodium chicken broth
1 tbsp cumin
1/2 tsp garlic powder
salt and fresh ground black pepper, to taste
Cut pork into 2-inch pieces. Season with salt and pepper.
Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 – 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.
Add browned pork to the crock pot, along with the remaining ingredients.
Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.
I had a pork shoulder roast, a HUGE pork shoulder roast. So, I knew there would be leftovers. When I was deciding what to do with it, I went ahead and just decided to make 2 dinners with it and went with Cuban.
Roast Cuban Pork
adapted from elly says opa!
1 (2-3) lb. pork roast
1/4 to 1/2 tsp. chili powder
1/2 tsp. cumin
2 dried California chilis
1 Tbsp. oregano
1 large onion, thinly sliced
5 cloves garlic, minced
2 oranges, juiced
2 lemons, juiced
2 limes, juiced
1/2 cup chicken broth
I had every intention of doing this in the crock pot, it’s the perfect recipe for it. However, the HUGE aspect of the roast meant it didn’t FIT in my crock pot. So, I roasted it in the oven on 300-degrees, covered, for A LOT of hours…until falling apart and deliciousness set in!
You SHOULD rub all the ingredients all over the meat, wrap in plastic and let it marinate overnight, but I didn’t. It cooks long enough in some pretty hefty flavors that it was still flavorful. Really, I find with a nice bone-in pork roast that sometimes even with just a bit of salt and pepper, it is still delicious. Outside of a great rib-eye, and a perfectly marinated flank steak… I love no other meat as much as I LOVE pork!
The first night I did the pork as tacos. The kids did burrito style with the beans and everything in a tortilla. They aren’t fans of corn tortillas so they used flour, added a bunch of fixins and ate seconds. Hubby and I went for the taco route, simple and yummy. I like corn tortillas and when I don’t have time to get down to the Mexican market for homemade, I like these hand-made style corn tortillas for soft tacos. The meat is versatile enough you can do just about anything with it (to be honest even after 2 dinners there were still leftovers so I made a pan of green chile enchiladas with it and took that over to a friend who needed some “care”). I’m tellin ya….HUGE pork roast!
LIke the original recipe I made a jicama slaw. I just diced half a jicama, 1 small red bellpepper, about 1/2c. fresh cilantro. Then I used fresh key lime juice, Tapatio sauce, salt and pepper to taste. It added a nice flavor and cruch to the tacos. I served dinner with black beans and rice (mixed together because that is how we Costa Ricans eat our frijoles negros, gallo pinto style!)
The second night I did El Cubanos. Basically, a cuban grilled cheese. They are REALLY yummy! They are supposed to be on a hoagie roll type bread, but I used sourdough instead. They get pressed like a panini. Super easy, and a crowd pleaser:
shredded cuban pork
Have some fun…use your leftovers!
We love pork around here. It is the other white meat after all :). This was delicious!! You all should make it soon. When I chopped up the jalapeño I didn’t discard the seeds, but threw them in as well. So this had a really nice kick yum! Don’t forget the scallions either!
Slow Cooked Filipino Adobo Pulled Pork
Adapted from skinnytaste.com
1.75 lb lean pork center loin
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1/2 cup water
5 cloves garlic, crushed
1/4 tsp ground pepper
4 – 6 bay leaves
1 jalapeño, chopped
2 tbsp chopped scallions, for garnish
Place pork, soy sauce, vinegar, water, garlic, pepper, jalapeño, and bay leaves in the crock pot; cover and set to low heat 6 to 8 hours turning over half way through cooking.
Remove the pork, shred with two forks and put it back in the crock pot for one more hour to let the flavor get into the meat. Discard bay leaves and serve over rice and top with chopped scallions.
i really had low expectations for this one. a pork loin, some salsa verde and a little lime juice?? well i was wrong — this came out really good — and of course the cilantro added a ton of good flavor! unfortunately i didnt have fresh tomatoes, so i drained some canned ones really well instead.
Slow Cooker Green Chili Pork Tacos
adapted from C+C marriage factory
i made this dish originally back in june and had said next time i would make some changes — so this time i did!
sorry no picture as it was a repeat for me 🙂 this time i served it over vigos black beans and rice
here is the recipe with the modifications i made!
- 3 tablespoons extra-virgin olive oil
- 4 boneless pork chops sliced into strips
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper
- 2 cups frozen bell pepper strips, thawed and patted dry (used a bag of archer farms roasted peppers)
- 1 bunch scallions, green portions thinly sliced, white portions finely chopped
- 1 1/2 cups frozen corn kernels, thawed (i didnt thaw – just threw them in)
- 1 can of black beans, rinsed
- In a large skillet, heat 2 tablespoons olive oil over high heat, swirling to coat the pan. Add the pork to the skillet in an even layer and season with the chili powder, cumin, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until just brown all over, 2 to 3 minutes. Transfer the pork and any juices to a plate. Add the remaining 1 tablespoon olive oil, the bell peppers, corn, black beans and finely chopped scallions to the skillet and cook, stirring, until crisp-tender, about 2 minutes.
- Return the pork and any juices to the skillet and cook, stirring, until heated through, about 1 minute. Stir in the sliced scallions.
This week Victoria asked me if I had some pork to cook — of course I did… and pork in the crockpot is super easy and usually turns out delicious! this was no exception it was REALLY REALLY good! definitely use some cilantro and scallions as toppings! the spinach didn’t add too much flavor to the meal but was a good way to sneak in some veggies! I served the pork over rice noodles. we’ll definitely be making this again.
BUMPKIN’S NOTES – I made this last night, for guests (but didnt’ take a photo). It was a hit with adults and children alike. I didn’t add the chili during the cooking because of the kid factor, but served it with Sriacha sauce and it was DELICIOUS! I added some left-over veggie tray veggies (carrots, snap peas and brocolli), in addition to the mushrooms and spinach. Served over rice. This meal WILL be making another appearance in our house. Also, I concur with Townie – the fresh scallions and cilantro are a MUST!
adapted from skinny taste
- 2-3 lb lean boneless pork loin roast
- kosher salt and fresh cracked pepper
- Non-stick oil spray
- 1 cup low-sodium fat-free chicken broth
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup balsamic vinegar
- 3 tbsp sugar
- 1 tsp hot sesame oil (aji oil) (or use sesame oil + pinch red pepper flakes)
- 1/2 tsp Chinese five spice
- 3 cloves crushed garlic
- 1 tbsp fresh grated ginger root
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 – 8 minutes.
In the crock pot, combine the broth, soy sauce, balsamic, sugar, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 4 hours on high.
remove about 1 cup of the broth and reserve if needed. When done, shred the pork using two forks. Add baby spinach cover a few minutes until it wilts.
shoprite had pork loin on sale – when its on sale i buy it and cut it into 3 pieces each about 2-3lbs depending on how big it is. we had a birthday party to go to yesterday late afternoon so i figured it would be good to have something ready when we got home. we were kind of skeptical when we saw what the pork looked like after cooking on low for 8 hours… it had shrunk and looked like it was gonna be super dry! after shredding the pork and adding the barbecue sauce the pork was delicious!!! the recipe originally called for root beer which i didn’t have, so i used a can of coke instead. Cole slaw would have been REALLY good with this, alas we didn’t have any. a pickle made an ok substitute
Slow Cooker Pulled Pork
adapted from allrecipes
- 1 (2 pound) pork tenderloin (i used pork loin)
- 1 (12 fluid ounce) can or bottle root beer (i used a can of coke)
- 1 (18 ounce) bottle your favorite barbecue sauce (i used a bottle of sweet baby ray’s)
- 8 hamburger buns, split and lightly toasted
- Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.