Easiest cake ever to make with just a few ingredients. It is grain, gluten and sugar-free!
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
Soft, spongy, and super easy Homemade Ladyfingers—when you can’t seem to find them at the store!
by Jaymee
Key Lime Pie Martinis: the creamy, limey, tropical taste of a key lime pie all wrapped up into a sippable drink. Don’t forget the graham cracker crust!
by ivoryhut
Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
Brightly hued marinated chicken (thank you, turmeric) that is broiled and then topped with a sweet clementine salsa. Who says winter food has to be dull?
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
by kimberskitchen on February 28, 2010 in Main Courses, Slow Cooker
A sweetly-spicy take on the humble pork roast.
Spray liner of slow cooker with non stick cooking spray. Slice roast about 3/4 of the way through (leave the bottom 1 1/2″ intact) every 3/4″ so that the slices fall open, but are still connected on the bottom.
In a small bowl combine the brown sugar and spices. Mix well to create a dry rub. Press this rub onto all surfaces of the pork roast. Really get it into the nooks and crevices to coat well. Place the roast in the slow cooker.
In a blender or food processor, blend the chipotle peppers & adobo sauce to create a thick sauce. Spoon about 1/3 (or more, depending on your heat tolerance) of this sauce all over the pork roast. Again make sure to hit all of those nooks & crannies!
Pour the water into the bottom of the cooker, being careful not to rinse all of the glorious seasoning off the meat.
Cover the slow cooker, and cook on high for six hours. When the meat is done, it will pull apart easily with two forks.
This meat can be shredded, pulled-pork style, and used for sandwiches, over mashed potatoes (pass those pan juices!), or used in tacos, burritos, nachos, enchiladas, quesadillas. It would be AMAZING in some posole soup!
by Alison and filed in Main Courses, Slow Cooker
A classic Dominican dish.
by Jessica H Shealy and filed in Beef, Main Courses
An instant hit with my family.
by Lauren's Latest and filed in Main Courses, Pasta
Feel free to bump up the bacon and tone down the garlic to your liking!
Lauren's recipe box is packed with all kinds of scrumptious recipes---more than 225 of them! She regularly turns everyday ingredients into extraordinary food. From beautiful photographs to mouthwatering recipes, her blog Lauren's Latest never disappoints.
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Comments
kimberskitchen on 3.2.2010
Sorry there isn’t a photo. We were to busy pushing and shoving and throwing elbows getting to the FOOD to worry about finding the camera. Next time, I’ll try to remember to get a quick image before I call the troops in to eat!
swedishpankakes on 3.10.2010
This was quite good, though I wasn’t sure if I was supposed to leave the shredded pork in the juices or take it out…??? I took it out and spooned most of the juice over it and then stored it in the fridge (It’s just me and my husband, so there’s no way we’d be able to eat it all at once).
It was very good on a roll. I tried half with Sweet Baby Ray’s and half without and I liked them both equally…THAT’S how good the meat was.
I’d say though to warn your guests that it may be hot in some places. From my experience, the peppers didn’t always distribute and there would be small clumps.
kimberskitchen on 3.11.2010
Glad you enjoyed it, we did, too!
I do leave the pork in the juices, as pork tends to dry out way too quickly otherwise. Plus, that tasty broth can be made into a spicy gravy, or enchilada sauce.
If it helps, I would think that if you covered the meat with the juices, that any extras would freeze well. We’re a family of six, so after the main meal and then tacos later in the week, there was only enough left for my husband and oldest son to take sandwiches to work/school once.
Thanks for the warning about the hot spots. I didn’t notice any in ours, but I’m thinking since I put the shredded meat back into the crockpot with the juices that it probably distributed then. Sorry I forgot to note that in the recipe. I’ll have to see if there’s a way to update it.
Thanks again for trying and reviewing my first-ever TK recipe post. It is greatly appreciated!
emilypdx on 3.30.2010
I made this for dinner about a week ago and it was AMAZING! Even my picky brother-in-laws went back for seconds and thirds. This will now be my “go to dish” for potlucks.
Thanks for the great recipe!
kimberskitchen on 4.6.2010
Hi, Emily,
I’m glad you and your family enjoyed it! I haven’t made this in a while, and have a roast in my freezer. Hmmm…
First, we have to finish the massive ham I made for Easter, though. Omelets, anyone??
afrogprincess on 4.12.2010
This was fantastic. It was so good we fed the neighbors and then went out and got another roast to cook up so we could have it in the freezer for tacos and such.
kimberskitchen on 5.19.2010
frogprincess:
I’m so happy to hear that you liked it, and you even shared!
It is delicious for quick tacos, and I’ve even incorporated some into fried potatoes, after they were browned, to make a hash & topped with fried eggs. Oh, yum!
Around here, we can often find pork shoulder roast on sale for about $1 a pound. As a result, we ‘treat’ ourselves to this yummy roast often.
erin0797 on 1.17.2012
I have made this recipe twice now! It was great each time! There are only couple things I did different. This is really based on our tastes too. I added smoked paprika to the dry rub. I also added a bit of Dr. Pepper to the water mix.
I will note, we serve these taco style: flour tortilla with coarse chopped sweet onion and cilantro. Oh my goodness it’s wonderful!
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