Hey, What’s Cookin’?
Cooler weather is here and there is so much to do under these beautiful blue skies on the weekends! It’s time to pull out the slow cooker and let it make dinner while you are busy working out or having fun with friends and family. There’s nothing like coming home after a day’s adventures to the enticing aroma of a dinner just waiting to be eaten–and this spicy Adobo Pork is just the ticket!
Adobo Pork is made from the tenderloin. It’s a popular protein choice, and for good reason. It’s lean, cooks up easily, and readily adapts to a number of international cuisines. A 3-ounce portion or pork tenderloin has roughly 122 calories, with only 27 of them coming from fat! It’s a good source of Vitamins B-12 and B-6, as well as Selenium, Zinc, and Phosphorus.
Slow Cooker Adobo Pork
Adapted from a recipe by Food.com
- 3 lbs pork tenderloin
- 1 yellow onion, sliced
- 1 (15 ounce) can tomato sauce
- 1/2 cup water
- 2 tbs canned chipotle chiles in adobo, finely chopped
- 1 tbs minced garlic clove
- 1/2 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp cayenne (or to taste)
- 1/4 tsp ground black pepper
- 1 bay leaf
- Trim any visible fat from the pork tenderloin; cut pork into chunks. Place onions in a 4- or 5-quart slow cooker, then place the pork on top of them. In a medium bowl, stir together tomato sauce, water, chipotle peppers, garlic, salt, cumin, coriander, paprika, cayenne, and pepper. Pour the mixture over pork in cooker. Add bay leaf.
- Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 4 to 6 hours. Check meat occasionally for doneness, as all cookers will vary.
- When pork is done, remove it from cooker and place on a warm platter. Using two forks, shred pork. Add the sauce to the shredded pork, using as much or as little sauce as you prefer.
- Serve the shredded pork wrapped in your choice of lettuce (Boston Bibb is a sturdy yet tender choice). Top with fresh salsa, plain Greek yogurt, and jalapenos.
Notes: Refrigerate leftover pork up to 3 days. Or freeze leftovers for up to 3 months (thaw in refrigerator overnight before using).
Photo by anniesnomsblog