CUBED PORK RECIPES SLOW COOKER RECIPES

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SLOW-COOKER POBLANO PORK LOIN RECIPE: HOW TO MAKE IT



Slow-Cooker Poblano Pork Loin Recipe: How to Make It image

I live in Arizona, and this slow-cooker pork loin is an easy dish with many southwestern seasonings. It's fantastic with rice and beans or in a taco with hot sauce. —Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 20 minutes

Prep Time 20 minutes

Cook Time 03 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 12

1 boneless pork loin roast (3 to 4 pounds)
3 tablespoons fajita seasoning mix, divided
1 tablespoon olive oil
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 large red onion, chopped
1-1/2 cups chopped seeded fresh poblano peppers
1/4 cup beef broth
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Optional: Hot cooked rice and chipotle hot sauce, such as Cholula

Steps:

  • Sprinkle roast with 2 tablespoons fajita seasoning. In a large skillet, heat oil over medium heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. In a large bowl, combine the next 8 ingredients and remaining 1 tablespoon fajita seasoning; pour over meat. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, about 3 hours., Remove roast; cool slightly. Cut pork into bite-sized pieces; return to slow cooker. Heat through. If desired, serve pork with rice and hot sauce.

Nutrition Facts : Calories 274 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 588mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 34g protein.

SLOW-COOKED PORK, CIDER & SAGE HOTPOT RECIPE - BBC GOOD FOOD



Slow-cooked pork, cider & sage hotpot recipe - BBC Good Food image

Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes

Provided by Anna Glover

Categories     Dinner, Main course

Total Time 3 hours 40 minutes

Prep Time 40 minutes

Cook Time 3 hours

Yield 6

Number Of Ingredients 14

4 tbsp olive oil, plus a little extra
1kg diced pork shoulder
20g butter, cubed, plus a little extra
4 leeks, trimmed and thickly sliced
4 garlic cloves, crushed
3 tbsp plain flour
500ml dry cider
400ml chicken stock
2 bay leaves
½ small bunch parsley, finely chopped
small bunch sage, leaves picked, 5 left whole, the rest chopped
200ml single cream
400g Maris Piper or King Edward potatoes
400g sweet potatoes

Steps:

  • Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you’re cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
  • Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
  • Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
  • Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to – it shouldn’t be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
  • Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.

Nutrition Facts : Calories 644 calories, FatContent 35 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 80 grams fiber, ProteinContent 35 grams protein, SodiumContent 0.6 milligram of sodium

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SLOW-COOKER POBLANO PORK LOIN RECIPE: HOW TO MAKE IT
I live in Arizona, and this slow-cooker pork loin is an easy dish with many southwestern seasonings. It's fantastic with rice and beans or in a taco with hot sauce. —Johnna Johnson, Scottsdale, Arizona
From tasteofhome.com
Reviews 4
Total Time 03 hours 20 minutes
Category Dinner
Cuisine North America, Southwest
Calories 274 calories per serving
  • Sprinkle roast with 2 tablespoons fajita seasoning. In a large skillet, heat oil over medium heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. In a large bowl, combine the next 8 ingredients and remaining 1 tablespoon fajita seasoning; pour over meat. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, about 3 hours., Remove roast; cool slightly. Cut pork into bite-sized pieces; return to slow cooker. Heat through. If desired, serve pork with rice and hot sauce.
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SLOW-COOKED PORK, CIDER & SAGE HOTPOT RECIPE - BBC GOOD FOOD
Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes
From bbcgoodfood.com
Total Time 3 hours 40 minutes
Category Dinner, Main course
Calories 644 calories per serving
  • Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.
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SLOW-COOKED PORK, CIDER & SAGE HOTPOT RECIPE - BBC GOOD FOOD
Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes
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Total Time 3 hours 40 minutes
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Calories 644 calories per serving
  • Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.
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