Happy Friday! I have a new and easy dinner recipe for you today.
Category Archives: slow-cooker
Hi everyone!! Hope you’re all doing well and that you had a nice weekend! My first big legal writing project was due last Thursday, so I took some time to relax this weekend, which was wonderful! Since I’ve start school I’ve been making a lot of big, easy meals so Chris and I can eat leftovers throughout the week. Pulled pork and pulled chicken are go to meals, but I wanted to shake my pulled pork up a little and decided to make carnitas! These were great as tacos and over rice like a Chipotle burrito bowl!
I’ve said many times that pulled pork holds a special place in my heart. While this is true, I had never made it at home until last week, and now I don’t know what took me so long! I am a huge fan of vinegar based pulled pork, but decided for my first attempt I would go with a standard barbeque sauce version. This recipe is really simple, and makes your house smell amazing!
In honor of St. Patrick’s Day this past weekend, I thought it would be fun to make Corned Beef and Cabbage to ring in the holiday on Friday night. Preparing the roast in the slow cooker was so easy, and it was fantastic to come home Friday night to a dinner almost completely ready. I decided to make my cabbage separately, because I was worried it would become too mushy in the slow cooker after eight hours. The cabbage only took about 15-20 minutes to prepare when I returned home from work on Friday night.
I made this the other night for the boyfriend and I, and man was it good! I saw this recipe on Pinterest and immediately knew it was a meal Chris and I would both love. Not only was it incredibly delicious, but also so easy! I was a little worried when I was making it because I didn’t read the comments on Christina’s post until after I had already bought my pork loin. She used pork tenderloin in her recipe, and some readers who used regular pork loin said theirs’ had come out too dry, or had to be sliced instead of falling apart. I also knew I was going to be cooking my meat for much longer than the recommended 6-8 hours because I was meeting Chris downtown at Bayou for an appetizer before coming home and having dinner, which did not help my “dried out pork” concerns. However, this recipe could not have been more wonderful. The meat was falling apart just how I wanted and was incredibly moist. I think the pork loin was perfect for the amount of time mine needed to cook. If you want to make this meal in a shorter amount of time, then I would recommend going with the pork tenderloin instead, and only using half of amount of water indicated below.