Archive for Pork

Pork Ragu

Source: Mother Thyme

I almost always have some pork roasts in the freezer. They are mostly used for bbq pulled pork sandwiches, and occasionally for pulled pork tacos. But, I wanted to try something different this time, so I was excited when I came across this recipe for Pork Ragu. I had all the ingredients on hand (plus, it sounded delicious!) so it was perfect.

This was a very good meal, but Rick and I both had one small complaint. It was SALTY! I have noticed that I am pretty sensitive to salt, and probably undersalt most of my food, so it’s possible that if you made this at home, you wouldn’t notice anything out of the ordinary. However, for me, I’ll omit adding the extra salt next time. Apparently the pork is salty enough! Aside from that one small issue, though, this was a great dish — it was easy, it made a ton of leftovers, and it used pantry staples. Those are pretty much my three favorite things in a recipe!

Pork Ragu
2.5 pounds pork tenderloin
28 oz. can crushed tomatoes
3/4 cup chicken broth
1/2 cup chopped onion
1/3 cup grated carrots
1 tbsp. tomato paste
1/2 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. rosemary
1/8 tsp. thyme
1 bay leaf
splash of red wine

Place the pork inside your crockpot. Add all other ingredients to the crockpot, stirring as best you can. Cook on low for 8 hours or high for 4-5.

At end of cook time, remove bay leaf. Shred the meat, and stir it back into the tomato sauce. Continue cooking on low for another 30 minutes.

Serve over your favorite pasta. Enjoy!


Leave a Comment


Ahh, Pinterest. What a wonderful and fabulous way to waste time. But, really, it’s not all bad. Because of Pinterest, I discovered a new cooking blog that I’ve grown to love: Plain Chicken. I don’t remember the first recipe I’ve saved from this blog, but there have been a lot. One of them was this Crockpot Jambalaya.

For this recipe, I used Johnsonville Pork and Chicken Brats. I think one mistake I made with this recipe was simply adding the brats to the crockpot and letting them cook there. Next time, I’ll cook the brats separately (or at least brown them first, and then add them to the crockpot) so that the brats maintain some of their original flavor.

Now, I must warn you, it tastes better than it looks (I just could not seem to get a good picture of this dish!). This dish was very filling, very flavorful, and had just the right amount of spiciness. This would be great to serve for a large crowd. I can’t wait to make it again with the changes I noted above.


1 pound chicken breasts, cut into 1 inch cubes
1 pound smoked turkey sausage, sliced
2 cans diced tomatoes, undrained
3 Tbsp dried minced onion flakes
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
rice (I used 2 packs of Knorr Garlic & Butter flavor rice)

Mix the chicken, sausage, tomatoes, onion, garlic, and broth in your crockpot. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Stir well.

Cook 7 to 8 hours on low, or 3 to 4 hours on high. Mix in cooked rice and cook for about 15 minutes until warm. Serve with cornbread muffins and enjoy!

Makes about 7-8 servings.

Comments (1)

Pork Barbacoa

The first time I had Chipotle was in 2003. We were in college, and Rick and I had just begun dating. They were passing out coupons on campus for buy one get one free burrito, so we eagerly headed across the street to get some cheap food. I don’t remember much about what exactly I ordered on my burrito, but I remember not liking it. Really not liking it. So much so that I had horrible nightmares that night about having to eat it again. The nightmares kept me up all night. It was all I could think about.

It was awful.

Flash forward to July 2011 — 8 whole years later, and I had not had Chipotle again since that first time. The fear of having nightmares kept me away, until finally, Rick convinced me to try it again.

Thinking back on it, I have a feeling it was whatever salsa I got that gave me such horrible memories. This time around, I skipped the salsa and got tomatoes instead, hoping that they would do the trick.

I was bound and determined to take that first bite with an open mind. Hmm … this might not be so bad after all. I finished 3/4ths of the burrito, and decided that while it’s still not my favorite, I wouldn’t be opposed to having it again sometime if Rick wanted it. He promised not to make me go too often.

However, Chipotle continued to hang around in the back of my mind. A couple weeks later, Rick and I were trying to decide where to grab some lunch.

“Well, if you wanted to go to Chipotle, I wouldn’t mind … ,” I said.

And thus began my obsession.

We did go to Chipotle that day, and it was just as good as the first time. After ordering a barbacoa burrito, something clicked in the back of my mind … I think I’ve seen a recipe for barbacoa before! Maybe I could make a knock-off version of these fabulous burritos at home!

And that’s just what I did. While these burritos are no substitute for the original, they taste great and are super fun to make. Plus, they come without the guilt of going out to eat all the time … a win-win!

Pork Barbacoa
Adapted from Kelly Be Well

2.5 lb. pork roast
2 cloves garlic, minced
1/2 onion, diced
1 1/2 tsp. cumin
1/4 cup brown sugar
6 oz. taco sauce
10 oz. Coke

Place roast in the bottom of your crockpot with the garlic and onions. Pour enough water alongside the roast so it is half-way covering it. Cook on low for 6-8 hours.

Remove roast from crockpot and shred the meat with two forks. Drain the water and add shredded pork back into the crockpot, along with the remaining ingredients. Cook on low for 4-6 more hours.

We ate this as a burrito filling with cilantro lime rice, black beans, lettuce, tomato, sour cream, and cheese.


Comments (3)

Zuppa Toscana

Source: 365 Days of Slow Cooking

I made this recipe alongside Cafe Rio Chicken for the third round of the Crockpot March Madness tournament, hosted by 365 Days of Slow Cooking.

I was really looking forward to this soup — I’ve had it starred in my Google Reader for a long time! This soup was delicious, and I’m not exaggerating when I say that it got better with each bite. The only real negative to this recipe is that it does not use staples that I normally have in my pantry. However, the flavor of this soup is well worth it, and I’ll definitely make it again.

Zuppa Toscana

1 lb. Italian sausage
4 cups chicken broth
1 cup water
1/2 cup onion, chopped
3 large russet potatoes, cubed
1 garlic clove, minced
1 cup whipping cream
bacon bits

In a medium skillet, crumble and brown sausage. Drain well, and add to your crockpot. Add the broth, water, onion, potatoes, and garlic, stirring to combine. Cook on high for 3-4 hours.

At end of cook time, stir in whipping cream and as many bacon bits as you want. Chop desired amount of kale and stir to combine. Serve with crusty French bread and enjoy!

Comments (9)

Pulled pork tacos

I came across this recipe the other day and was immediately intrigued. Pulled pork with cocoa powder?? What? Well … I think I’m going to have to give these a shot! I love these pulled pork tacos, so I was excited to try this new recipe to see how they compare.

Rick and I both loved these … especially Rick! I didn’t tell him about the secret ingredient until after he tried them, because I was worried it would freak him out. However, he didn’t mind at all, and realized that the taste did remind him a little of Skyline chili (which uses chocolate).

So, after comparing the two pulled pork taco recipes, I would still prefer the original, but Rick says he likes these better! Try them both for yourself and see which one you like best!

Pulled pork tacos

2-2.5 lb. pork tenderloin
2 cups salsa
2 tbsp. chili powder
2 tbsp. oregano
2 tbsp. unsweetened cocoa powder
1 tsp. kosher salt

Place the pork in your crockpot. Add the salsa, chili powder, oregano, cocoa powder and salt, stirring to combine. Turn the roast so it is coated in the salsa mixture. Cook on low for 8 hours. Add end of cook time, shred the pork and serve on soft tortilla shells with your favorite fixings!

Shared at Eat at Home Cooks

Comments (5)

Pulled pork tacos


Who doesn’t love tacos? I think I could eat tacos every day if I would let myself! Every now and then, I’ll get a craving for tacos using meat other than ground beef. During one of those days, I came across this recipe, and I thought it would be great to serve in tacos! I had bought some pork tenderloin when it was on sale, so I quickly worked this dish into our meal plan.

This recipe turned out great. The flavors were great, and the meat was so juicy. If you like tacos as much as I do, you should definitely give these a try!


3 lb. pork tenderloin
1/2 tsp. salt
2 4 oz. cans of diced green chiles (I used 1 7 oz. can)
3 cloves garlic, crushed
1/4 cup taco sauce
1/2 cup water

Place roast in bottom of the crockpot. Season with salt. Place garlic and green chiles on top. Cover with taco sauce. Pour about 1/2 cup water around the edges of the roast. (Note: You may not need 1/2 cup, because after cooking, there was quite a bit of liquid left. Next time, I’ll probably only use about 1/4 cup.)

Cook on low for 7 hours. At end of cook time, remove roast from crockpot and shred. (At this point, drain some — but not all — of the liquid in the crockpot, if necessary.) Return shredded meat to crockpot and let sit for about 15 minutes, so that it can absorb some of the liquid.

Serve on tortilla shells with your favorite taco toppings. Enjoy!

Comments (7)

Pulled Pork sandwiches


I was searching last week for new crockpot recipes, and I found this one for pulled pork. Why hadn’t I thought of this earlier?! I love pulled pork sandwiches, so I couldn’t wait to give this one a try. These were FANTASTIC! The meat was so moist. Definitely give this recipe a try!

I told Rick I’d be sure to give him a lot of credit on this one. Because of the long cooking time, he ended up doing most of the work. All I did was plop the roast in the crockpot in the morning. He went in to work super early so he could get home two hours before me and do the next step. Thanks to him, dinner was ready as soon as I walked in the door! Thanks, sweetheart!


2.5 lb. pork roast
14 oz. bottle of bbq sauce
1 tsp. brown sugar
1 tbsp. fresh lemon juice
1 medium onion, chopped

Put pork roast in crockpot. Cook on low for 10-12 hours or high for 5-6 hours.

Remove roast from crockpot. Trim excess fat and shred the meat. Dump out any excess liquid that is in your stoneware, and return the pork to the crockpot. Combine pork with remaining ingredients.

Cover and cook on high for 2 more hours.

Makes about 8 sandwiches.

Shared at Eat at Home Cooks

Comments (12)

Older Posts »