It has been 15 months, yes MONTHS, since my last post ... honestly I'm still in shock. I miss my food blog, and so, hopefully, I'm back - well, at least for this one post! I'd try and write about where I've been, but honestly SO much has happened in the last 15 months that it would just take too long, and I'm hungry, so let's move to the food! [Give me another 15 months and I'll write a post on what's up, but in the meantime check out what's been taking up all my time on my family blog].
Obviously I'm busy, and so I find it appropriate to come back with a very easy crock pot (aka slow cooker) recipe. In my opinion, there is nothing more satisfying then having dinner "done" before lunch. There was a brief period of time on the boat when we owned a solar cooker and I was always so proud of myself when I could announce, "dinner is done" at 10am (yeah, so technically it wasn't done-done, but you get the drift).
Not only is this pork roast recipe easy and delicious, but the potential dishes that can be made with the leftovers are endless ...
3-lb boneless pork roast
8 cloves garlic, thinly sliced
1 1/2 cups vinegar (any variety; white, red-wine, apple)
1 cup fresh cilantro*
1 medium onion, cut into wedges
1/4 cup water
1 tsp dried oregano
1 tsp ground cumin
s&p to taste
1 Tb cooking oil
2 red onions, thinly sliced
1 capsicum (bell pepper) any color, thinly sliced, optional
1/2 cup lime choice
tortillas, buns, or kaiser rolls (heated or toasted)
Trim the fat from the meat. Make small slits on all sides of the meat and insert half of the sliced garlic into the slits. Place the meat into a slow cooker.
In a blender or food processor combine the vinegar, cilantro, onion wedges, water, oregano, cumin, remaining garlic, and salt and pepper until smooth. Pour over the meat.
Cover and cook on low-heat for 10-12 hours or on high-heat for 5-6 hours**.
Just before serving, heat the oil in a large skillet, over medium heat. Cook the red onions (and peppers if using) until tender, about 15 minutes. Reduce heat and carefully add the lime juice, cook and stir for 3 to 5 minutes or until the lime juice has evaporated.
Removed the meat from the slow cooker and shred by pulling two forks through it in opposite directions; discard any fat. Transfer shredded meat to a large bowl. Add 1 cup of the cooking liquid from the slow cooker, toss to coat.
Serve shredded meat on toasted bun/roll or tortillas, topped with red onions/pepper mixture.
*If you don't have fresh cilantro on hand, use dried, or better yet stock up with frozen cilantro cubes (as found in the freezer section at Trader Joe's)
**You can use a roast straight from the freezer: Cook on low for 1-2 hours, then move to high for another 4-5 hours. Or cook on high for an extra 1-2 hours.
Leftovers: Unless you are feeding a family of 8-10, then you'll probably have some meat leftover. Consider freezing portions of the leftover meat and using later in Mexican Tortilla Soup, on tostadas, in a salad, or with BBQ sauce as BBQ pulled-pork sandwiches.
Wednesday, March 31, 2010