Weeknight Wellness Recipe!

As the days get busier amid the bustle of the holidays, you may be tempted to stop at the drive through for dinner, but wait-I have a simple go to recipe.  It’s perfect for next week when you don’t want to cook anymore or on any busy weeknight.  It’s healthy, simple and versatile for numerous meals-checks all the boxes for me! Best of all, it is all done in the slow cooker!

Here’s my basic pulled pork recipe that I have morphed into many different meal options over the years. You just have to plan ahead to get the ingredients and the options are only limited by your imagination.  Start with the Basic Pulled Pork and turn it into your own creation!

Basic Pulled Pork: (could also be done with a beef chuck roast if desired)

3-4# boneless pork roast (any cut will do, center loin cut has the least fat, but all will work)

1 large onion, diced ( I prefer a sweet onion)

Salt and pepper to taste

Spread diced onion in the bottom of cold slow cooker.  Add the pork, fat side up.  Cook on high setting for 6-8 hours.

Remove the pork to a cutting board. Pour the drippings from the bottom into a large measuring container.  Shred the pork with two forks and put back into the slow cooker.  Skim any fat that has settled onto the top of the drippings and discard.  Pour about half of the drippings back onto the pork and stir to combine.  Add salt and pepper to taste.  I usually add additional garlic powder and paprika as well.  Turn slow cooker to low or simmer and cook for at least 30 minutes or until ready to serve.

If not using after 30 minutes, turn setting to warm or remove and let cool before storing in frig.  I also keep the additional drippings to moisten the pork if using later in the week. This can keep in the frig up to 5-6 days-enough for plenty of uses!

At this point you can eat it as is or turn this lovely pork into any of the yummy meals below:

Pulled pork sandwiches: Add your favorite BBQ sauce, put onto a good roll with some cole slaw on the side or on the sandwich for extra crunch.

Cuban sandwiches:  Add sliced deli ham, swiss cheese, pickles and mustard.  Make as you would grilled cheese on crusty bread or a roll–bread, cheese, pork, pickles, mustard, cheese and other piece of bread.  If desired, place a small ovenproof plate on top of the sandwich with a full soup can on top of the plate to press down- no panini press needed!  Cook briefly on both sides until cheese melts. Be careful and watch as it will quickly burn when pressed.

Tacos or Fajitas-just add your favorite taco or fajita seasoning to the pork, add taco/fajitas fixings and wa-la it’s Mexican!

You can also throw this into mac and cheese for an easy quick meal before evening practices or for those would don’t like Meatless Mondays!

The options are endless.  Here’s to wellness even on the busiest night.  Enjoy!

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