Garlic + Rosemary Slow Cooker Pork (AIP, Paleo, GF, DF)

I like this pork.  It fills the house with a lovely smell while it's cooking and rosemary always reminds me of winter.  It's so piney.  Piney is a word, right?  

I'll whip this up just to have in the fridge for last minute dinners like pasta/zoodles, with veggies in a stir fry, make tacos, sandwiches, use it for salad... 

If you don't have fresh rosemary, use 1 tablespoon dried rosemary leaves tied in a piece of cheesecloth or in a tea infuser.  That way, you avoid all those hard little leaves in your dish but still enjoy the flavor. 

Garlic and Rosemary Slow Cooker Pork

2.5 lb boneless pork shoulder, cut into 2" pieces

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 sprig large sprig fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon fennel powder

This one is real easy: place everything into the bowl of your slow cooker.  Stir to to coat pork - use clean hands - it's easier.  Cover and cook until pork is tender enough to very easily shred with a fork, about 5 hours on high, 8 hours on low. Shred and enjoy.

Coffee, Dijon + Maple Slow Cooker Pork (gf, df)

This is the holy trinity right here - coffee, maple syrup and dijon mustard.  It's everything you need to make a delicious multi purpose pork in your beloved slow cooker.  It's perfect for filling tacos, sautéing with zoodles, making a eggs and kale skillet, adding protein to salads, using in a bbq type of sandwich... so many options.  We served this to friends at a taco night dinner get together and it was a big hit.  Perfect for fall and so easy.  

We keep the leftovers in the fridge and heat up in a little skillet, as needed. 

Coffee  Maple + Mustard Pork in a Slow Cooker

4 lb boneless pork butt

1 tablespoon kosher salt

1 tablespoon finely ground coffee

1 tablespoon dijon mustard

2 teaspoons maple syrup

1 teaspoon black pepper

Cut the pork into 2 inch chunks.  Place in slow cooker with all remaining ingredients.  Toss until pork is well coated. Cover and cook on high until pork is easily shredded with a fork, about 4 hours.  Shred with fork and serve as desired. 

Roasted Pork Tenderloin

I can't just plain roast something - I always want to smother, marinate or add something to spice it up a bit.  This pork tenderloin is salted, peppered, seared, brushed with dijon and sprinkled with  a little brown sugar which goes so well with the pork.  I really like pork tenderloin.  It's lean and easy to cook.  

Serves 4. 

Brown Sugar + Dijon Pork Tenderloin

splash grape seed oil

1 pork tenderloin, trimmed (its about 1 1/4 pound)

s + p

1 1/2 tablespoon dijon mustard

1 tablespoon light brown sugar

Heat oven to 425 degrees.  Heat oil in skillet over medium high heat.  Season pork with salt and pepper.  Sear on all sides until nicely browned, about 2 minutes each side.  Brush all sides of pork with dijon mustard and sprinkle with brown sugar.  Transfer to oven proof dish (line it with foil for easy clean up.) Roast until pork reaches 140 degrees, about 35 minutes.  Remove from oven, rest 5 minutes and slice. 

 

Slow Cooker Almost Cochinita Pibil (a.ka. Pork Tacos)

I'm saying it: I just don't eat enough pork.  It almost always comes in taco form and this recipe does not disappoint.  The pork is citrusy, flavorful, a little spicy and prefect for tacos, enchiladas or bowls over rice.  It's my slow cooker version of the popular Mexican dish, Cochinita Pibil.  It's traditionally pork marinated in achiote paste and citrus, slowly roasted in banana leaves.  This one is a little more simple and doesn't require anything more than a slow cooker. 

Achiote is a spice made from ground annatto seeds.  It's what gives orange american cheddar cheese it's color if you were wondering.  It's flavor is quite mild, paprika may be used as a substitute.

Serve as tacos on corn tortillas with minced onions and cilantro leaves. And hot sauce.  I like to whip up a pickled onion by marinating a thinly sliced red onion in red wine vinegar and salt about 30 minutes.  

Serves 4-6.

Slow Cooker Cochinita Pibil

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons cumin

2 teaspoons dried oregano

1 teaspoon chile powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon achiote powder

2 1/2 pork loin roast, fat trimmed, 2" pieces

4 garlic cloves, chopped

1 cup diced white onion

1 chopped jalapeno, stemmed, chopped

1 bay leaf

about 3/4 cup fresh squeezed orange juice

juice of 1 lime

Mix salt, pepper, cumin, oregano, chile powder, garlic powder, onion powder and ground achiote in a large bowl.  Toss pork pieces in spice blend until evenly coated.  Set aside. 

Place garlic cloves, onion, jalapeno, bay leaf and seasoned pork in bowl of slow cooker.  Pour in enough orange juice to come up 2/3's way up the pork.  Add lime juice. (more oj or even water can be added.)  Cook on High until pork is fork tender, about 4 hours.  Shred meat, cover and cook about 20 minutes more.  Serve hot.    

Pork + Chive Dumplings + Dipping Sauce

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Dumplings!  I just don't eat enough dumplings.  For me, they are a bit too time consuming to make all the time but when I do, a pork and chive is the best way. 

Makes about 30 dumplings.

Pork + Chive Dumplings

for the dough

2 cups all purpose flour

3/4 to 1 cup boiling water

for the filling

1 cup shredded cabbage 

12 oz ground pork

1 tablespoon grated ginger

2 garlic cloves, grated

1/4 cup fresh chives, chopped

1/2 teaspoon white pepper

1 tablespoon cooking sherry

1 teaspoon sesame oil

1/2 teaspoon red chile flakes

1 1/2 teaspoon soy sauce

2 tablespoons canola oil

for the dipping sauce

1/3 cup soy sauce

3 tablespoons rice vinegar

1 teaspoon grated ginger

sugar and siracha to taste

Place flour in the bowl of a food processor and slowly add water until a a shaggy mass forms.  Remove from bowl but be careful - it's hot!  Knead 1 minute or until smooth and elastic.  Place in zip lock bag or small bowl covered in plastic and let steam for 30 minutes. 

Toss cabbage with a pinch of salt and set aside for 10 minutes.  This will help remove any water the cabbage maybe holding.  Drain, rinse and squeeze out cabbage.  Combine cabbage, pork, ginger, garlic, chives, pepper, cherry, sesame oil, chile flakes, soy sauce and canola oil.  Stir until evenly combined.  Set aside to marinate for 20 minutes.  

While pork mixture is marinating, get the dumpling wrappers formed.  Take out the dough and divide it into quarters.  Divide each quarter into 8 little discs.  Place back into bag or under plastic or a damp towel so dough won't dry out.  Line a tortilla press with plastic wrap and as you go, lightly flour each dough disc and flatten with tortilla press.  A thin three inch dough wrapper should now be sandwiched between two pieces of plastic.  Peel away one sheet of plastic, then gently peel away the wrapper.  Place wrapper under a damp towel.  Replace plastic over press and repeat until all dough discs are flattened into wrappers.  

Scoop about 1 tablespoon of pork filling onto each wrapper.  Press edges together to seal completely.  You don't want any holes or they will leak when cooked.  Fill each wrapper until there is no more filling left.  

Boil a pot of water and add dumplings in 2 or 3 batches (depending of your pot size). Reduce heat to a gentle boil and boil 10 minutes.  When dumplings are done, they will float to the top and look slightly translucent.  

Get the sauce ready.  Mix together soy sauce, rice vinegar and ginger.  Add sugar and siracha to taste.  

Place cooked dumplings in a covered dish to keep warm until serving.  Serve warm with dipping sauce.