So this was going to be a great post with TWO great slow cooker recipes, but let’s just say one of them didn’t turn out all that well. This will still be a good post, but I feel like I have to be honest about this vegetarian enchilada recipe I was trying to make for Heather.
I think the big mistake was too much liquid in the slow cooker. I had homemade salsa in there, organic tomatoes, with Bobs Red Mill bean mix and really tasty jack cheese. The problem was that I tried to add liquid to help cook the beans, and there was just no saving the tortilla shells that I put in there. It was a pretty mushy disaster of a dish. Good thing I went to culinary school!
The upside is that I will get to make up for it with a delicious braised pork shoulder recipe. I love pork. It’s salty, and delicious and goes well with a sweet broth which I think turned out really well. The apple cider vinegar added a acidity, but the gala apples made the dish nice and sweet.
I plan on doing more crockpot recipes in the coming weeks, as I now own 4 of them. Just an FYI to friends and family, I don’t need anymore! But seriously, I have other great ideas, especially for a healthy dessert. Stay tuned!
Anyways, on with the blog post!
- 3 pounds of 1" dice pork shoulder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground chipotle powder
- 3 carrots ½" dice
- ½ red onion ½" dice
- 3 stalks of celery ½" dice
- 2 Gala apples, ½" dice
- 3 cloves of garlic finely chopped
- 2 cups of Brussels Sprouts quartered
- ½ head of kale thinly sliced
- 1 Tablespoon of chopped fresh thyme
- 2 Tablespoons of olive oil
- 1 liter of chicken stock
- 2 Tablespoons of grainy Dijon mustard
- 1 Tablespoon of apple cider vinegar
- ½ cup of rice flour
- 1 cup of water
- Toss the pork in the cumin, chipotle powder salt and pepper. Heat up a pan with the olive oil and sear the meat until all sides are browned. Add to the slow cooker and add the chopped carrots, onions, and celery to the pan. Sauté the vegetables for a couple of minutes and then add to the slow cooker as well. Add in the chicken stock, vinegar, thyme, and mustard, mix around and then put the lid on. Depending on what crock pot you own, it could take anywhere from 2-4 hours to cook the pork until the pork falls apart. When there is about 15 minutes left, make a slurry out of the rice flour and water and add to the stew. add in the chopped kale and Brussels sprouts and put on the lid. Cook for another 10-15 minutes. Serve over rice or quinoa, or by itself.
The rice flour slurry turned out really great. It thickened perfectly, and of course is gluten free.
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