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Tangy Slow Cooker Pork

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I can honestly admit that I could easily give up most meat products…except for pork.  I love pulled pork, sliced ham, bacon and practically all forms of pork!  I have made BBQ pulled pork on many occasions, so I was intrigued by  this recipe I found in Southern Living magazine.  I did adapt it to suit our tastes and the pork turned out so well, I have already made this delicious pork again.  We served it on bread with homemade cole slaw on top.

Tangy Slow Cooker Pulled Port

4 pounds of pork (I used lean pork loin)

2 teaspoons salt

2 teaspoons olive oil

1/2 teaspoon fresh ground pepper

2 medium onions, coarsely chopped into 1 inch pieces

2 banana peppers, chopped

10-12 garlic cloves, chopped finely

3/4 cup packed light brown sugar

3/4 cup reduced sodium soy sauce

1/2 cup white wine vinegar

2 tablespoons cornstarch or flour

2 teaspoons fresh lemon juice

slow cooker pulled pork

Cut pork into large chunks, about 2-3 inches each.  Heat a large skillet or walk, and add olive oil.  Add pork to sear the sides, sprinkle with salt and fresh ground pepper.  Cook over medium-high heat for 5 minutes on each side until all sides are lightly browned.

Transfer pork to a slow cooker (at least 5-6 quart size) and add the garlic and onion.

Whisk together brown sugar, soy sauce and vinegar until the sugar has dissolved.  Pour over the pork.

Cook the pork for 8 hours on low.

Transfer pork to serving platter.  Pour liquid from your slow cooker through a mesh strainer into a sauce pan to remove solid pieces.  Spoon 1/4 cup of the fluid into a measuring cup, then whisk in the flour and lemon juice until dissolved.  Return the mixture into the pan and bring to a low boil, whisking the entire time to thicken the sauce.  Serve sauce with the pork.


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