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CROCKPOT PORK GOODNESS!

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pork-goodness

Written by Coach Janelle Conners

Make multiple meals in minutes!  With the holidays right around the corner, I wanted to pick a versatile recipe that you could mix-n-match to make a variety of easy, healthy, and delicious meals.  I am my crockpot’s biggest fan, especially when it’s cold outside, so I landed on a quick-to-get-in-the-pot pork roast.  I like to experiment with different spice blends and I just happened to have some Lebanese spice blend in the cupboard already, so this is what you get! The recipe is from one of my favorite paleo cookbooks, Well Fed 2 by Melissa Joulwan. It’s my go-to cookbook!  This is my condensed version of the recipe from Well Fed 2.

INGREDIENTS:

  • 5-7 lbs pork roast *I use bone-in, but you can use boneless as well.
  • 4 cloves garlic, minced.
  • 1 T salt.
  • 1 T Lebanese Seven-Spice blend. (Mix together 1 T of the following ground spices: allspice, black pepper, cinnamon, cloves, coriander, ginger, nutmeg.) *Chinese Five-Spice works great too.
  • 2 tsp ground black pepper (or just a shit load of grinds).
  • 1 tsp crushed red pepper flakes (or not).

DIRECTIONS:

  • Mix the dry herbs together, mince the garlic and then get down and dirty and rub that goodness all over the pork.
  • Place in  crockpot, set it to low, and wait 14-16 hours (!)
  • Take pork out of the cooking liquid and shred with forks, or you can leave it in big chunks if you would prefer.

Okay, great!  You now have a butt-load of delicious, melty-tender pork!  What next??  Here are a few of my favorites meals!  Feel free to get creative:

  • Serve with roasted carrots and parsnips, sautéed green beans and garlic.
  • Pork tacos with cabbage shells or collard greens, cilantro, salsa, avocado, etc.
  • Add to chicken broth or soup with frozen veggies or leftover veggies.
  • Pan fry with scrambled eggs, steamed cubed sweet potatoes, and spinach.
  • Serve like pulled pork sandos (sans the bun) on top of cole slaw and mashed cauliflower with BBQ sauce.

 

Bonus treat! Chocolate bark!

Melt 1-2 bags of extra dark chocolate chips in microwave or use a double boiler.  Spread a thin layer onto parchment paper and sprinkle with toasted nuts, dried fruit, and sea salt.  Place in the fridge for 20 min. and then break into bite size pieces. Yum!