Tasty Takes on Slow Cooker Pork

A slow cooker pork roast becomes the base for different and delicious meals!Recipe courtesy of Canadian Living Magazine.

Base Recipe:

Trim excess fat off 1.35kg boneless pork shoulder blade roast and discard. Pour 1 ½ C sodium-reduced beef broth into slow cooker. Add pork; sprinkle with a pinch of pepper. Cover and cook on low until pork is tender, about 8 hours. Uncover and let pork cool slightly; discard liquid. Using 2 forks, shred pork, discarding any fat. Refrigerate for up to 3 days or freeze in portion sized containers.
Makes 4 C, or 12 servings. ½ C = 3 proteins

Now take the pork and add some more ingredients to make:

Cider Sautéed Kale and Pork
In a large skillet, heat 1 T olive oil over medium heat. Cook 1 white onion, thinly sliced, ¼ tsp each salt and pepper; and pinch nutmeg until onion is softened and light golden, 8 minutes. Stir in 1 bunch kale, trimmed and shredded; 2 cloves garlic, thinly sliced; 2 C slow cooker shredded pork (from recipe above); 1 C apple cider; and 2 T apple cider vinegar. Bring to boil. Reduce heat and simmer, stirring occasionally, until kale is wilted and almost no liquid remains, 5 minutes.
Makes 4 servings. ¼ recipe = 3 proteins and ½ fruit

Or make this recipe!

Shredded Pork Chili with Red Beans
In Dutch oven, heat 1 T olive oil over medium heat; add 1 each onion, carrot and rib celery, diced. Cook, stirring occasionally, until softened, 6 minutes. Stir in 2 cloves garlic, minced; 1 T chili powder; ½ tsp each ground cumin, ground coriander and dried oregano; ¼ tsp each salt and pepper; and pinch cinnamon. Cook, stirring, for 2 minutes. Stir in 1 can (796ml) diced tomatoes; 1 can (540ml) red kidney beans, drained and rinsed; 2 C slow cooked shredded pork; and ¾ C water. Bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Ladle into 4 bowls; garnish with shredded cheese, sour cream and sliced green onions.
Makes 4 servings. ¼ recipe = 4 proteins