And we are back in business. With some healthy pulled pork made in slow cooker in 4 hours. From scratch crock pot pulled pork. No bottles of BBQ sauce involved. It’s nice to be back. Sooooooo nice.
You probably thought I published my eBook, made a million and took off to Mexico. Although Mexico, particularly all-inclusive resort, is my preferred way to vacation since starting to live a dream a.k.a since having kids (hint-hint), I am no near sipping pina coladas & watching my kids peacefully building the sand castle.
By the way, I quit drinking. But that’s a separate post…
Right now, I feel like hiding in a corner and eating a bowl of this healthy crock pot pulled pork with some organic basmati brown rice…uninterrupted.
It’s been a tough month, particularly last week…with sick-kids, kids-no-school & no-making-sense-3-year-old-kid. Ugh.
This week was even worse. With my eBook launch, and finally daycare & school re-opening after 2 weeks of Holidays, I was really looking forward to this week…Really!
And then…Adam came down with a flu. Reality shot…right in my face. 3rd time in a month he is sick.
If you are reading this now and you don’t have kids => planning to have some, drop me a line and ask for the details of your life for next 20 years. I completely qualify to be your fortune teller this time…
So, you know why it’s nice to be back. And right now there is no place in my life for some fancy PB chocolate drizzle protein shakes. There is room for crock pot weeknight dinner like this slow cooker pulled pork.
We do not eat a lot of pork. In fact, we didn’t eat meat for the last 3 days. Last night, Alex mentioned he is hungry all the time while devouring the 3rd bowl of pasta primavera (I got to post that one, OMG to die for). Gotcha!
I’ve been trying to live healthier, eat more vegetarian meals and save money. That might sound weird but we buy only organic meat and it gets pricey. And to find organic pork…well, good luck!
Last month, I found 2.5lb all natural pork loin roast at Trader Joe’s, hauled it to Canada and froze. So, pork loin roast is perfect for pulled pork. No extra fat like from shoulder or butt part.
S-a-u-c-e. I’ve been dreaming to skip BBQ bottles for the last few years. I couldn’t find any decent recipe online.
Made my own = great success = tomato sauce + applesauce, a few spices and liquid smoke. You can find liquid smoke anywhere these days. Look for a small bottle, like Worcestershire sauce, in spices/sauce/condiments aisle.
And then it’s easy. You mix the sauce in the crock pot, lay meat, scoop some sauce on top, close the lid, set for 3.5 – 4 hours and walk away. Come back, take meat out and shred with 2 forks, whisk some flour in the sauce, return pork to slow cooker, another 20 minutes and you have healthy crock pot pulled pork.
Now, I’m weird. I like my pulled pork over rice or quinoa. Buns? Not so much. It’s up to you.
For me, the best dinner is lean meat + whole grain + salad = I died. That’s it. See you later. Back to flu business. Stay safe and if you live in no sun => lots of rain place, like me, take vitamin D. Lesson learnt, O-l-e-n-a!
P.S. 30 Clean Quick Dinner Recipes eBook 20% OFF sale ends tomorrow, January 10th, at midnight.
- 14 oz can tomato sauce
- 3/4 cup applesauce, unsweetened
- 3 tbsp maple syrup or honey
- 1 tbsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp liquid smoke
- 3 tbsp whole wheat flour
- 2 - 2.5 lb pork loin roast
- In a large crockpot, add all ingredients except pork and flour, and whisk to combine.
- Place pork roast in a slow cooker and spoon sauce over it. Meat won't be covered completely and it's OK. Cover and cook on High for 3.5 - 4 hours or on Low for 5 - 6 hours.
- Remove meat from slow cooker and shred with 2 forks.
- Add flour to the slow cooker and whisk to combine. Return meat to slow cooker. Stir to combine. Cover and cook for another 15-20 minutes.
- Serve warm, on a bun with your favourite toppings or on a bed of brown rice/quinoa. For a low carb option serve with salad.
Servings Per Recipe: 5
Amount Per Serving = 1 cup:
Total Fat: 14.3 g
Cholesterol: 178.7 mg
Sodium: 725.8 mg
Total Carbs: 22.4 g
Dietary Fiber: 2.3 g
Protein: 63.3 g
WW Points+: 12