Archive for the ‘Pork’ Category
Pork Tenderloin Slow Cooker Recipe
Recipe: Juicy Pork Tenderloin Slow Cooker Recipe
This delicious pork tenderloin slow cooker recipe features a spinach and bell pepper stuffing, as well as other flavorful ingredients like mustard, apple juice and more. You will need to get the meat quite thin so you can roll it around the filling.
If the pork is thicker than ¾ inch when you have opened it out flat then cover it with plastic wrap and pound it to a ¾ inch thickness using the flat side of a meat mallet.
Pork is quite a versatile meat and perhaps you have tried a plain pork tenderloin slow cooker recipe before, or even a fruit-stuffed crockpot pork recipe. Maybe this is your first time slow cooking pork, in which case you will be delighted just how moist and tender the meat comes out, and how flavorful the stuffing is.
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Serve this delicious pork tenderloin slow cooker recipe with roasted or mashed potatoes, and feel free to garnish it with some fresh herbs, like you can see in the picture. This flavorful pork tenderloin slow cooker recipe is easy to put together and the bell pepper and spinach filling is colorful as well as flavorful. If you enjoy making easy pork recipes, you will find this to be a simple yet inspiring dish which the whole family will love. Feel free to swap the bell pepper and spinach for dried fruit if you want to make a sweet version of this pork tenderloin slow cooker recipe.
Pork Tenderloin Slow Cooker Recipe
Bell Pepper and Spinach Stuffed Pork in the Crockpot
Ingredients
- 2 lbs boneless pork loin roast
- 1 cup prepared moist stuffing
- 2 tablespoons Dijon mustard
- 1 tablespoon melted butter
- ½ cup apple juice
- 3 tablespoons brown sugar
- ½ finely diced red bell pepper
- ½ finely diced yellow bell pepper
- 1 cup minced fresh spinach
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cut horizontally down the center length of the meat to within ¾ inch from the opposite side, and open it out like a book.
- Cut horizontally across the middle to within ¾ inch from the left edge.
- Turn the meat and repeat, cutting to the other side. Open it out flat.
- Mix the butter with the mustard and spread half this mixture over the inside surfaces of the pork.
- Stir the bell pepper and spinach with the stuffing and spread this over the mustard-covered surfaces.
- Roll the roast up and tie it with kitchen twine.
- Spread the rest of the mustard mixture over the outside and rub the brown sugar over it.
- Heat the oil in a 12 inch nonstick pan and brown the pork on all sides in the oil.
- Put it in a 5 quart crockpot.
- Add the apple juice to the skillet and cook for 2 minutes to dissolve any stuck-on bits.
- Stir in some salt and black pepper, and then pour this mixture over the meat in the crockpot.
- Cook for 6 to 8 hours on low or until the pork is 160 degrees F in the center.
- (Serves 6)
Number of servings (yield): 6
Pulled Pork Crockpot Recipes
Recipe: The Best Pulled Pork Crockpot Recipes
Pulled pork is made by cooking pork over a long period of time, using a low heat. The cut you should get is shoulder cut (which is also known as Boston butt) but you can use mixed cuts of pork if you wish. The meat gets really tender because of the long, slow cooking, and the weakened connective tissue allows it to be pulled apart, hence the name.
Pulled pork is found in many different countries, in different forms. In the United States it is usually slow-cooked over a charcoal barbecue, although you can use a regular oven or a crockpot to make it. In Tennessee it is usually made from a combination of the arm shoulder meat and the blade shoulder meat, and served with a tomato BBQ sauce. In North Carolina it is common to use a whole hog or mixed cuts of a whole hog, and the pork is served without sauce or in a vinegar-based sauce.
The best pulled pork crockpot recipes are often served simply; the pork is served by itself in a sandwich or bun. The following recipe is suitable for a three or four quart crockpot. If you have a bigger one, you can double all the ingredients except the BBQ sauce. Increase the amount of the BBQ sauce to twenty one ounces. The coleslaw is optional but it is a wonderful side dish for pulled pork crockpot recipes. You can make it in advance if you like, but keep the vegetables and dressing separate until you are ready to serve it, and then toss everything together. You can add some chopped green onion to the coleslaw recipe if you want.
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Pulled pork crockpot recipes are easy to make since you just have to add the meat to your slow cooker and let it cook slowly to perfection. Adding BBQ sauce gives the pork a rich, succulent flavor and texture, and you can serve it in a sliced hamburger bun or a hard roll. Homemade coleslaw goes very nicely with pulled pork crockpot recipes, so you might like to make your own batch. Alternatively you can make a simple tossed salad or even serve something like corn on the cob with potato salad, or another family favorite side dish.
Pulled Pork Crockpot Recipes
BBQ Pulled Pork with Homemade Coleslaw
Ingredients
- 1 tablespoon lemon juice
- 1 teaspoon brown sugar
- 1 chopped yellow onion
- 14 oz BBQ sauce
- 2 ½ lbs pork shoulder roast
- 8 hamburger buns
For the Coleslaw:
- 2 ¼ cups finely shredded red cabbage
- 2 ¼ cups finely shredded green cabbage
- 1 thinly sliced red bell pepper
- 1 peeled, grated carrot
- ⅔ cup mayonnaise
- 3 teaspoons white sugar
- 2 tablespoons white vinegar
- Salt, to taste
Instructions
- Put the meat in the crockpot. Cover and cook for 10 to 12 hours on low or 5 to 6 hours on high.
- Take the pork out of the crockpot and discard the cooking liquid.
- Shred it with a pair of forks and put it back into the crockpot.
- Add the lemon juice, onion, brown sugar, and BBQ sauce.
- Cover and cook for 2 hours on low or 1 hour on high.
- Meanwhile, make the coleslaw.
- Stir the mayonnaise with the sugar, salt and white vinegar.
- Toss the cabbage, bell pepper, and carrot with this dressing.
- Serve the shredded pork on the hamburger buns with the coleslaw on the side.
- Serves 8
Number of servings (yield): 8