Slow Cooker Hawaiian Pulled Pork

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I woke up on Sunday and was craving some pulled pork. Our smoker was in the patio and it sucks to drag it outside so I was lazy and decided to just throw it in the crock pot. I even had every ingredient to make this too. It calls for only 3 things. Canned pineapple, a red onion, and a cup of barbeque sauce. Canned pineapple is one of those pantry staples I like to keep on hand all the time a long with barbeque sauce.

So, I’ve been seeing recipes everywhere that call for King’s Hawaiian Rolls. Ever tried them before? I found them in my bakery and they were about 3.79 for 12 of these soft buttery rolls. The buns are rather small and are made for slider type sandwiches.

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There’s lots you can make with leftover pulled pork. You can put it on top of pizza, make more sandwiches, stuff it inside some empenadas. I put it on top of nachos. But you had nachos the other day you’re wondering? Yep, I had nachos twice this week. So what! At least there’s healthy pineapple and avocado on top it! :)

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Recipe from Iowa Girl Eats

Slow Cooker Hawaiian Pulled Pork
 
Ingredients
  • 3-4lb pork butt, large pieces of fat removed then cut in big hunks
  • garlic salt
  • 15oz can chopped pineapple
  • 1 cup BBQ sauce, divided (plus more for serving)
  • 1 large red or sweet onion, sliced
Instructions
  1. Place pork into the bottom of a large crock pot (I used a 6-quart) then season generously with garlic salt on all sides. Add can of chopped pineapple including the juices, ½ cup BBQ sauce, and sliced onion. Mix slightly then cover and cook on low for 7-9 hours, or until meat shreds easily. Shred then mix 2 cups pork with remaining ½ cup BBQ sauce (there will be extra pork – it freezes well!) Discard cooking liquid.

For 2 ounces of pork:

Calories: 90

Total Fat: 3 g

Fiber: 0 g

Protein: 13 g

Carbs: 1g

Weight Watcher Points Plus: 2 for 2 ounces, would be 4 for 4 ounces, etc…

Nutritio figured without bun.

 

 

Crock Pot Teriyaki Pork Tenderloin

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It’s been kind of cold and rainy here in Fargo, ND and that is not good for taking pictures! I just want it to be bright outside because that is when the sun is shining through our big living room window the most! I’ve been doing a lot of research reading about food photography and studying food photos and all I’ve been wanting to do is take pictures of food lately.  I took the pic above on a bright sunny day and it turned out much better than some pictures of fruit I was trying to take today.

This Crock Pot Teriyaki pork recipe is best served over a big bowl of rice. I found that out on Sunday when I wanted to try just eating it with some pineapple and fresh herbs on top. Nope. Was trying to be healthy but failed big time. This pork however would be great with some rice, pork, and pineapple on top!

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For some extra sweetness I added in some pineapple juice.

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Recipe from Chef Ron Lock

Servings: 6
Fat 8.35g, Carbs: 16.99g, Fiber: 0.6g, Protein 33.31g

Points Plus 7

 

Crock Pot Teriyaki Pork Tenderloin
 
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds pork tenderloin
  • ½ cup teriyaki sauce
  • 1 cup chicken broth
  • ¼ cup brown sugar
  • 4 cloves garlic, chopped
  • 3 fresh red chile pepper, finely chopped
  • ½ large onion, sliced
  • ¼ teaspoon black pepper
Instructions
  1. Heat the olive oil in a skillet over medium-high heat.
  2. Brown tenderloins on all sides, about 10 minutes.
  3. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl.
  4. Stir in garlic, red chile pepper, onion, and black pepper.
  5. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture.
  6. Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
  7. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing.
  8. If desired, spoon liquid over slices when serving.

Slow Cooker Barboca Beef

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A Chipotle is coming to Fargo and this is a Copy Cat recipe of their Barboca Beef. My brother raved about it for quite some time and I finally got to try one when I was visiting Minneapolis for a wedding. The burritos at Chipotle are about the size of your head, and there’s no way I could eat one of those in one sitting. There’s gotta be at least 4 servings in one burrito. I like rice bowls, they pretty much have everything in them besides the tortilla. Ben doesn’t like Chipotle because they put cilantro in everything of course!

The beef is  marinated in Cumin, Adobo, and garlic and slow cooked  for 8 hours on low. So juicy and tender, I do believe this is the best roast I’ve ever cooked in awhile.  I wanted to make some spicy black beans for this but I was out and didn’t have any. :( Next time. Chuck roast is pretty awesome.

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The Pico de gallo that goes on top of the beef is good the next day with chips. :)

Ingredients

2 teaspoons kosher salt, divided
3-4 pound chuck roast, fat trimmed
2 tablespoons extra virgin olive oil
2 bay leaves

Sauce
¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
1/8 teaspoon ground clove
4 canned chipotle peppers (packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base)
¼ cup fresh lime juice

For the rest of this recipe please visit Slow Roasted Italian and get other recipes for the rice and pico de gallo there as well.

Slow Cooker Pulled Pork Gyros

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Yummmmmmmmmm!!!!!!!!!!

I found 90 calorie pitas for this recipe too! They were a tad bit salty. Make sure to warm your pitas up first in the oven for a bit too, that makes these even better. I tell you what, it’s kind of hard to fit every piece of food into that small pocket. I want more avocados and tomatoes on top, but then if I do that there’s not enough room for more pork and cole slaw. These pitas came pre-sliced and next time I’m not even going to get the half slices. Full slices all the way! You can fit more food into them.

We had quite a large pork butt in our freezer and this was the perfect recipe to use it for! I’ve been having these yummy gyros for leftovers since Sunday night and they don’t get old. They also make a good lunch, and I plan on taking them for leftovers tomorrow. The creamy cole slaw adds a nice texture to the pulled pork . Loved the tomatoes and avocado, I added some cilantro to the cole slaw the second day. So good, would like to find more pita recipes like this or try making my own pita bread once.

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gyrost

Ingredients

  • 1 tablespoon chílí powder
  • 2 teaspoons cumín
  • 2 teaspoon oregano
  • 2 teaspoon cayenne
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 1/2-3 lb pork loín, excess fat trímmed
  • 2 tablespoons olíve oíl
  • 4 cloves garlíc, peeled
  • 2 medíum red oníons, quartered

FOR THE SLAW

  • 3 tablespoons Greek yogurt
  • 3 tablespoons mayonnaíse
  • 1 1/2 tablespoons apple cíder vínegar
  • 1 1/2 teaspoons sugar, or more to taste
  • 1 1/2 cups shredded cabbage
  • 2 carrots, peeled and grated

FOR THE GYROS

  • 4 píta bread, toasted, for servíng
  • 1/2 cup cherry tomatoes, halved
  • 1 avocado, halved, seeded, peeled and díced

For more of the recipe please visit Damn Delicious! 

Second recipe I’ve tried from this site, now I want to try everything!