Slow Cooker Teriyaki Pulled Pork Fajitas

March 5, 2012 By 10 Comments

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Tender pork slowly cooked in a sweet and tangy teriyaki marinade in the crock pot then shredded and served in fajitas.  Can dinner get any better?

This is one of those delicious dinners that is perfect for a busy weeknight.  In the morning quickly brown the pork, which is completely optional.  I always have done that;  especially with beef and pork.   Then place the browned pork in the slow cooker along with sliced peppers, onions and an easy to whip up teriyaki marinade.  To save time, slice the peppers and onions the night before and store in a container.  This can also be done with the marinade.  When ready to assemble, all the prep work is ready to go.

Now its time to let the slow cooker do the work.  I love using my slow cooker.  I use it several times a week.  Nothing beats having dinner ready to go early so I can go about my day not worrying that I need to get dinner ready in the evening.

Once the pork is ready and shredded remove and place in a large bowl.  Serve with warmed fajitas, some shredded cheese and another other desired garnishes for a simple and delicious dinner.


Slow Cooker Teriyaki Pulled Pork Fajitas

Ingredients
2 tablespoon olive oil, divided
2 1/2 pounds boneless pork loin or pork roast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup low sodium soy sauce
2 tablespoon honey
2 tablespoons tomato paste
1 teaspoon (2-3 cloves) garlic, minced
2 tablespoons brown sugar
1 large sweet onion, sliced
1-2 green peppers, sliced
1/2 cup pineapple chunks (optional)
8-10 flour fajitas
1 1/2 cups shredded monterey cheese (garnish)

Directions
Heat 1 tablespoon olive oil in a large skillet over medium heat.  Season pork with salt, pepper, garlic powder and onion powder and brown all sides, about 3-4 minutes per side.

In a small bowl combine soy sauce, honey, tomato paste, garlic, brown sugar and stir until combined.

Spray slow cooker with non-stick cooking spray.  Place onions and green peppers in slow cooker.  Place browned pork on top and pour marinade on top of pork followed by pineapple chunks (optional).

Cook on low for 8 hours or on high for 4-5 hours.  Remove pork from slow cooker and place on cutting board.  Shred pork using two forks to pull about.  Place shredded pork back into slow cooker and stir to coat with marinade, onions and peppers.  Turn to warm/low and let shredded pork absorb the marinade for another 30 minutes.

Season with additional salt and pepper to taste.

Place desired amount of pork mixture on a warmed fajita.  Top with cheese and serve or serve over rice.


Filed Under: crock pot, dinner, pork

Slow Cooker Pork Ragu

February 15, 2012 By 32 Comments

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I am pretty traditional when it comes to serving dinner at the table or any meal as a matter of fact.  I like for us as a family to enjoy dinner together.  It is one time during the day that we can come together and enjoy a good meal.  Sure the kids are sometimes more interested in feeding their food to the dogs or would rather be running around but for me it’s about family time.  Ten or twenty minutes with no TV, cell phones or laptops.  It is just family, food and conversation.  

When I was growing up I remember sitting at the kitchen table and not being excused until all my food was finished.  I even remember like it was yesterday when I didn’t finish my peas and my mother made me sit at the table which felt like hours until all my peas were gone.  I’m sure I finally finished them or I still may be sitting at that table.

I want my young kids to grow up with those traditional values and know that meals are at the table, even if it means sitting at the table until they eat all their peas.  Sure before we had kids Mr. Mother Thyme and I would curl up on the couch and eat dinner from time to time.  There was even a time when I actually went to an office and worked all day.  I would  come home late from work leaving the weeknight cooking duties to Mr. Mother Thyme.  Then I got lucky when we moved from Florida up North and I worked from home.  I could multi-task by hunting down promoters, booking flights for DJ’s, instant messaging my boss and stirring a pot of soup, or whatever I was cooking that day all at the same time. 

During hectic days, or just a lazy curl up on the couch let dinner simmer kind of days I always love relying on my trusty old crock pot.  For this Pork Ragu I prefer cooking it in my crock pot which provides for such tender pork.  After browning the pork which I tend to do with most meat before putting it in the crock pot, I top it with tomatoes, herbs some vegetables a splash of wine and broth and let it slowly cook all day.  A thick hearty noodle such as pappardelle or a rigatoni is the perfect compliment to this very simple and rustic dish.  

Perfect for an enjoyable dinner around the table with the family.


Slow Cooker Pork Ragu


Serves 4-6

Ingredients
2 tablespoons olive oil
2 1/2 pound boneless pork loin 
1 28oz can crushed tomatoes
3/4 cup chicken stock
1/2 cup onion, chopped
1/3 cup grated carrots
1 tablespoon tomato paste
1/2 teaspoon minced garlic
1/2 teaspoon salt plus additional for taste
1/4 teaspoon pepper plus additional for taste
1/4 teaspoon dried rosemary leaves (or freshly chopped rosemary)
1/8 teaspoon dried thyme leaves (or freshly chopped thyme)
1 bay leaf
Splash of red wine
1 package of Pappardelle, fettuccine or rigatoni

Directions
Heat olive oil in a large skillet or dutch oven over medium heat.  Season pork loin with 1/2 teaspoon salt, 1/4 teaspoon pepper, rosemary and thyme.  Brown all sides or pork, about 3-4 minutes per side.  Spray non-stick cooking spray inside crock pot.  Place pork inside crock port.  Top pork with crushed tomatoes, chicken stock, onions, carrots, tomato paste, garlic, bay leaf, a splash of red wine and a dash of salt and pepper.  


Heat on low for 8 hours or high for 4-5 hours.  


When pork is cooked, using two forks roughly shred pork into large pieces.  Remove bay leaf and place pork back into sauce, season with additional salt and pepper for taste.  Turn heat to simmer/warm for an additional 30 minutes.  


Meanwhile boil a large pot of salted water on stovetop.  Bring pasta to boil per package directions.


Toss pasta with pork and serve warm with top with fresh cheese and chopped fresh parsley.  


Shared on:  Jennifer Cooks {Fusion Fridays}

Filed Under: crock pot, dinner, pasta, pork

Teriyaki Spare Ribs

November 3, 2011 By 9 Comments

What do you have planned for dinner tonight?
If you are still up in the air on what to cook, break out the crock pot, gather a few ingredients, run to your butcher to get some spare ribs and make this.  And if you can’t today, make this soon because these are finger licking good!  
Honestly I am not a big fan of ribs, but these are fabulous! When I told Mr. Mother Thyme I was making ribs he was pleasantly surprised since he loves his ribs.  When it comes to cooking ribs, I usually leave that up to him. Over the summer we served his famous ribs at several gatherings and they are always a hit.  He has this process he goes through which starts the night before when he boils the ribs.  Takes some time,  they turn out great.
Being a busy mom during the day, I don’t have time to boil ribs, so when I grabbed a package of ribs out of the freezer I wanted to get these cooking quick.  It was a no brainer that I was popping the spare ribs in the crock pot.  My original intentions were to create a barbecue sauce to cook these in but I had the idea to make these with a teriyaki marinade, and boy am I happy that I did that.  
With a few ingredients I had on hand, I whipped up this simple teriyaki glaze, tossed the spare ribs in the crock pot and eight hours later I had tender and juicy spare ribs that taste amazing! 
If you love ribs, or are cooking for someone that loves ribs, give these a try as I am sure they will be a hit!  


Teriyaki Spare Ribs




Ingredients

3 ½ pounds spare ribs

½ cup soy sauce

⅓ cup hoisin sauce

¼ cup ketchup

3 tablespoons brown sugar

½ teaspoon ground ginger

2 garlic cloves, minced


Directions

In a medium bowl mix together all ingredients until smooth.  Place spare ribs in crock pot.  Pour sauce over ribs to and toss to coat.  


Cook on low for 8 hours, or on high for 4-5 hours until ribs are tender.  


Notes-

Occasionally baste the ribs if you can.


Filed Under: pork, spare ribs

Grilled Ginger Lime Pork Tenderloin with Coconut Rice

July 28, 2011 By 4 Comments

When pork tenderloin is on sale at the grocery store I usually pick up several pounds and freeze them.  Tenderloins are great for the slow cooker, entertaining and for a simple weeknight meal. 

I usually cook a pork tenderloin a few times a month.  My husband enjoys them since it satisfies his desire for meat and I don’t mind eating it because its a leaner meat and lower in fat.  I have several different go to tenderloin recipes I use often but today I will sharing my Ginger Lime Pork Tenderloin.  I use two tenderloins, about 2 pounds in total and make a simple marinade with ginger, lime and a few other key ingredients.  I let the tenderloin marinate overnight and then grill on indirect heat.  The result is a juicy pork tenderloin that costs little to make, simple to prepare and delicious to eat.

I like to serve this tenderloin with Coconut Rice.  I actually make this rice for the twins often and they love it (so do I)!  I love the aroma of the rice was it is cooking.  That sweet scent of coconut lingers in the kitchen.  This rice is prepared just like normal rice is cooked but made with coconut milk in place of water.  It give the rice a little extra flavor instead of cooking it just in water.  

Most of these ingredients are items I  always have stocked in my refrigerator or pantry so I just have to add a few items to my grocery list to prepare this dinner.

Grilled Ginger Lime Pork Tenderloin

Ingredients
1 1/2-2 pounds pork tenderloin
5 whole garlic cloves plus 2 cloves, minced
2 tablespoons soy sauce
1 tablespoon ground ginger
2 teaspoons dijon mustard
1/2 cup lime juice
1/3 cup olive oil

Directions
In a food processor or blender combine garlic cloves, soy sauce, ginger, mustard, lime juice and olive oil and and process until blended.  Add pork in a large plastic food storage bag and pour marinade over pork.  Add minced garlic in and seal bag.  Marinate overnight.

Let pork sit out at room temperature for 30 minutes.   Spray grill grates with non-stick cooking spray or oil.  Heat grill on medium-high heat.   Grill tenderloins on top rack or on indirect heat for 45 minutes turning every 7-10 minutes.  Cook until internal temperature reaches 145-150 degrees or until desired.  Let rest for 3-5 minutes before slicing.  

Coconut Rice

Ingredients
1 14oz can lite coconut milk
3 tablespoons water
1 cup white rice
1/4 teaspoon salt
1 tablespoon fresh cilantro, chopped

Directions
In a medium pot add coconut milk, water and a pinch of salt and bring to boil.  Add rice and stir, reduce heat to low and cover for 20 minutes until milk is absorbed and rice is cooked.  Add salt and cilantro and serve.


Enjoy!

Filed Under: coconut, pork, recipes, rice, side dishes