What could be better than two easy meals from one day of crock-potting?
Meal One – Pulled Pork Sandwiches
- 1 pound pork loin
- 1 medium onion cut in half and sliced ½” thick
- 2 cups water
- 2 generous teaspoons of Better Than Bouillon Chicken Stock
- well rounded tablespoon McCormick Montreal Steak Seasoning
Add all ingredients to crock pot and cook as directed in your user manual (we usually go 8-10 hours on low). When cooked, pull pork apart with two large forks. With strainer spoon, load the pork and onions onto Hoagie rolls (the rolls hold up better than hamburger buns). Add your favorite BBQ sauce and coleslaw and enjoy!
Tip: a North Carolina vinegar-based sauce is awesome. If you don’t have any, you can replicate it by adding a bit of vinegar to your existing sweeter BBQ sauces.
DO NOT THROW OUT THE LEFT OVER BROTH IN THE CROCKPOT!!!
Meal Two – Latin Pulled Pork Stew
We came up this recipe when I was just too tempted by the smell of the broth left in the crock-pot after the pulled pork had been removed. I just had to sample it. Pat confirmed this was too good to throw out. Plus there was still pork bits and onion floating around in there! So with the crock-pot still on low, we added a can of drained Northern White Beans, half a small jalapeño (diced), and 2-3 tablespoons of fresh cilantro (fresh herbs are critical to a lot of our recipes–more on that in another post). If you have self control, move the concoction to a storage container and refrigerate until the next day. We don’t have that much self control, so we of course sample it throughout the balance of the evening, threatening to serve it up as dessert and breakfast.
Reheat when you’re ready and serve with fresh French bread or flour tortillas.
Shari & Pat
The Cooking Couple 