Tag: slow cooker

Broth-Braised Crock Pot Pork and Noodles

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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.

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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.

Crock Pot Short Ribs for Dummies

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I desperately needed to find a new meat technique to take me out of my weeknight rut. So when I came across slow cooked Asian-style short ribs on Pinterest, I decided to give it a whirl. But there was a catch: all I had to go off of was a list of ingredients, and a leap of faith. As hoped, the meat fell off the bone about 5 hours in. And the results were deceivingly decadent!

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In the crock pot goes:

2 tablespoons soy sauce
2 tablespoons ground ginger
2 cloves of garlic, diced or thinly sliced
1/4 cup hoisin sauce
1 tablespoon Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon oyster sauce
2 tablespoons sake
1/4 teaspoon cayenne pepper

Mix all ingredients together in the crock pot, and then arrange 4 pounds’ worth of beef short ribs in the sauce. Cook on low for 6 hours. Flip about half way through cooking, and then again towards the end if you plan to leave it on warm for extra time like I did. I served the ribs over salad that had been mixed with Asian vinaigrette, but rice or noodles would work well too.

I’m a convert and just pinned about 20 new recipes for my new weekly staple. Welcome to the family, short ribs!

Crock Pot Pork Tacos & Enchiladas

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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.

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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?)

Cinnamon Spice and Everything Nice Crock Pot Pulled Pork

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The Sunday crock pot chronicles continued with a pulled pork that was heavy on the cinnamon, but easy on the kitchen.

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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.

Crock Pot Pork Stroganoff

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So I don’t spend that much time on Pinterest – honestly – because they don’t have an iPad app yet. But… I stumbled on this gem, Pulled Pork Stroganoff, and decided to put both my slow cooker and a pork tenderloin to use.

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Here are a couple of adjustments I made:

  • Instead of garlic powder, I used two minced cloves
  • I swapped beef broth for chicken broth
  • I used goat cheese and yogurt in place of cream cheese and sour cream (low lactose and less fat to boot!)
  • For the pasta, I used spaghetti instead of tagliatelle; but if I had a choice, I would have used pappardelle

The results were much more universal than expected. After having stroganoff the first night, David proceed to make a burrito with leftovers, and on the final night I made sandwiches with sauteed bell peppers and cheddar. They were like delicious, gooey Philly cheese steaks. Yum!