Archive for the 'pork' Category

Crockpot Pork Tenderloin

This really is the best crockpot pork tenderloin. Thanks, Whisking Mama!

The Best Crockpot Pork Tenderloin
from Whisking Mama

  • 2 pounds of pork tenderloin (I use two small tenderloins)
  • ¼ cup soy sauce
  • 1.5 tablespoons of yellow mustard
  • 2 tablespoons of olive oil
  • 3 tablespoons of maple syrup
  • 1 Shallot chopped (I omitted)
  • 1 teaspoon onion powder
  • 1.5 teaspoons garlic powder
  • Turn crock pot on to low
  • In large measuring cup add all the ingredients for the marinade and mix
  • Place tenderloin in crock pot and pour over the marinade
  • Cook on low for about 5 hours for two small tenderloins or 6 hours for one large piece
  • Slice and serve pouring the juices over the meat

Dutch Oven Pulled Pork

My new favorite pulled pork recipe!

Pulled Pork
adapted from Paula Deen’s recipe

2 Tbsp salt
1 Tbsp black pepper
2 Tbsp paprika
1 Tbsp cayenne (or adjust to heat preference)
3-4 lb pork shoulder
2 cups 100% apple juice
1 cup apple cider vinegar
1 cup chicken stock
1/2 tablespoon garlic powder

Mix the salt, pepper, paprika, and cayenne and rub it into the pork. Cover the meat and place in the fridge for at least two hours (I did overnight).
Preheat the oven to 325. Add the pork to the dutch oven and cover with the apple juice, cider vinegar, chicken stock and garlic powder. Cook in the oven for 4 hours or until fork tender and shreds easily.

Crockpot Pulled Pork (Paleo)

I wasn’t sure if this was going to pass the family test, but Patrick loved it, especially reheated the next day. I followed the recipe almost exactly (only used 1 onion and it was plenty for me since I have to pick it out anyway before Patrick will eat it) and it came out fantastic. I had mine plain with a side salad (I really wanted cole slaw but forgot to buy cabbage.) Patrick had his on a bun with BBQ sauce. Fantastic either way.

Crockpot Pulled Pork
from Everyday Paleo

4-5 lb pork butt roast

2 yellow onions, sliced

Dry Rub

3 tbsps chili powder

1 tsp coriander

2 tsps cumin

2 tsps onion powder

1 tablespoon dried parsley

¼ teaspoon chipotle powder

2 tsps sea salt

Mix all dry rub ingredients together.  Rub the entire roast with the dry rub (you should use it all.  Place a layer of onions on the bottom of your slow cooker.  Place the roast on top.  Put the rest of the sliced onions on top of the slow cooker.  NO LIQUID NECESSARY!  Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred.


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
May 2017
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