New year, new kitchen quandaries! Rather than freezing four separate containers of homemade crab stock, I used it to make a healthy Ramen/Pho-like pulled pork and soba noodles dish. We even had leftover pulled pork at the end of it.
Pulled Pork: place all ingredients in a crock pot on low for 6 hours.
3 cups broth or stock
1/4 cup soy sauce
1/4 cup sake
4 cloves garlic, minced
1 pork tenderloin
Noodles: once pork is ready, cook noodles of choice separately in their own pot using additional broth. Add kale or other greens once noodles are near al dente.
Serve pork on top of noodles and add condiments of choice. David had his with a little Sriracha sauce.
Here’s a great way to get a takeout-like Thai soup, using leftover pulled pork.
Start by adding pork to a sauce pan over medium; cook meat until it’s warm but don’t let it over cook. Add a quart of broth and bring to a simmer. Add noodles, fish sauce, basil and mint; cook until desired consistency. Enjoy!
Tonight’s dinner was a Thai spin on slow cooked meat and potatoes, minus the caloric unknowns of takeout. Even with my simplified and somewhat clumsy hybrid of Domestic Superhero’s Crock Pot Thai Peanut Pork and Eats Well with Others’ Coconut Potato Curry, the crock pot generated heavenly smells all afternoon, and the potatoes turned out oh so tender.
Here’s what to do:
In the crock pot, place a pork tenderloin followed by a jar or so (drained) of roasted red (bell) peppers, 1/2 cup of soy sauce and 1 teaspoon red pepper flakes. Sprinkle 2 minced garlic cloves and 1/2 cup of peanut butter around the liquid. Set the crock pot on low for 6-7 hours.
Midway through, turn loins over and distribute peppers over the top to keep meat moist.
Towards the end of the cooking time, shred meat in the pot and let it cook in its own juices until ready to serve.
Meanwhile, drizzle about 1 tbsp of olive oil in a large pan or Dutch oven over medium to low heat. Sprinkle 1/2 teaspoon cumin, followed by 1/2 cup soaked and chopped cashews, and stir to coat. (Keep heat low so cashews don’t burn.) Add about 1 pound red potatoes and toss to coat. Next, add a mixture of 1/2 cup water and 2 tbsp tomato paste, followed by a can of lite coconut milk, 1/2 teaspoon cayenne pepper and 1/2 bag of frozen peas.
Cover and simmer until potatoes are tender; turn potatoes from time to time. (If needed, add almond milk to bring the liquid level to the mid point of the potatoes.)
Serve shredded pork in a bowl with the potatoes, peas and coconut milk broth. Enjoy the clearing of your sinuses!
Inspired by Pinterest browsing and brunch menus, I decided to try making an egg, pulled pork and veggie hash for dinner. The result was a satisfying and protein-packed meal that would be suitable for any time of day.
First prepare a batch of pulled pork. If you want to keep it super simple, just simmer a pork tenderloin in broth or water for a couple of hours on low, until desired tenderness.
Then, sauté shredded pork with olive oil, garlic, frozen peas and spinach. Crack some eggs over the top; cover and cook on low until set.
For extra omegas, serve with fresh avocado.
Part two of this week’s pre-made meal makeover was pulled pork in the crockpot, served twice (and counting!) with quinoa and veggies. It started with my recipe for taco-ready crock pot pulled pork, which basically consists of a pork tenderloin, a large can of diced tomatoes, frozen corn and taco seasoning in the crock pot.
I served mine two ways with quinoa as a base: accompanied by spinach and tomatoes on the first night…
On the second night, I melted a slice of pepper jack cheese over quinoa in the microwave, then topped it with leftover pork and sliced avocado…
And there is still plenty of leftover pork!
One crock pot, two dinners. On Sunday, I kept things simple by putting a pork tenderloin in the slow cooker with a carton of chicken broth (4 cups) and 4 tbsp of taco seasoning. After cooking it on low for 4-5 hours, I added some chopped green onions to the broth and kept it on the warm setting, while I prepared the taco ingredients.
The second night is when things got more exciting. I had leftover pulled pork and two small batches of liquid to work with, and didn’t feel like prepping all the dry ingredients that normally go into burritos. I rolled up the leftover meat in tortillas in a casserole dish; sprinkled the batch with plenty of cheddar cheese, and poured the liquid all across the top and along the sides. I baked it for 30 minutes, or until the liquid was boiling.
The result? Ooey, gooey pulled pork enchiladas that were deliciously “slimy” – as David described them. (You could cut back on the liquid, but what fun would enchiladas be without the goop?)
It bothers me when I pile a bunch of delicious toppings into a taco shell while propping it straight up, and as soon as I let go, all the toppings fall out. This crock pot recipe solves that problem.
I’ve seen similar shredded chicken recipes, but I’m a fan of the low maintenance pork tenderloin, so that was the nexus of this recipe:
In a crock pot, mix 1 large can of crushed or diced tomatoes with 4 tbsp taco seasoning and 1 bag of frozen corn. Add pork tenderloin and stir to cover loins with sauce. Cook on low for 6 hours. Pull meat apart with two forks and stir until blended.
Since corn and tomatoes are already included, you technically don’t need to add toppings. But, we had ours with fuss-free shredded cheese and green onions.
The results were so delicious, I kept sneaking bites before dinner, David had spoonfuls on a plate for seconds, and Indy wouldn’t stay out of the kitchen all night.
The Sunday crock pot chronicles continued with a pulled pork that was heavy on the cinnamon, but easy on the kitchen.
Inspired by this pin, I combined 1-1/3 cup brown sugar, 3 tbsp olive oil, and 1 tsp cinnamon in a bowl. Meanwhile, I diced the remaining half of an onion from dinner last week. I also coated the bottom of the crock pot with a thin layer of olive oil, which turns out the aforementioned 3 tbsp was for (but you can’t really OD on olive oil, so no worries). Then I placed the two pieces of a pork tenderloin in the crockpot, sprinkled the onions around the sides and poured the mixture over the top. I cooked it on low for 6 hours, then shredded the extremely tender meat, and stirred it around to sit in its gooey goodness on the warm setting until I was ready to serve.
David not only went back for seconds, but definitely thirds and potentially even fourths. If you have a sweet tooth like he does, it’s a winner! For more savory-leaning palates like mine, I recommend serving it with plain rice to cut the sweet.
Lesson learned: beaucoup de olive oil equals ridiculously tender pulled pork.
Autumn is in the air, so it was a perfect Sunday to throw a pork tenderloin in the crockpot and fill the house with heavenly smells, while we toiled away outside on home improvement projects. Inspired by this pin, I mixed together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 2 tbsp olive oil and 1/4 cup low sodium soy sauce. I poured the mixture over the two loins in the crockpot, and cooked on low for 6 hours. So easy!
When we were ready to eat, I pulled the meat apart with two forks and stirred it in the sauce. It was delicious served over leftover rice and pad Thai from last night’s takeout (beg, borrow and meal bonus).
Four years ago we lived in San Francisco and “Dinner with David” was born in our tiny little kitchen. On Oscar night that year, I tried a milk-braised pork recipe. The following year, we feasted on fiber-rich turkey meatballs and pasta. Things haven’t changed all that much. So tonight I decided to revisit the pork recipe, this time using almond milk and pappardelle noodles.
- Place two halves of pork tenderloin in baking pan; sprinkle with salt, pepper, fresh nutmeg and 2 diced garlic cloves
- Pour almond milk over the mixture until the liquid reaches the midline of the pork
- Cover with foil and bake at 350 degrees for 2-3 hours, checking and rotating every 30-60 minutes
- Once the meat falls apart at the slightest touch, then remove it from the oven
- Cook pappardelle noodles separately; drain
- If meat needs more moisture or sweetness, then stir with olive oil and maple syrup
- Serve a spoonful of pork over a bed of noodles
- Be thankful that you can eat carbs and meat without having to worry about squeezing into a red carpet gown