Wednesday, May 30, 2012

Crock Pot Pulled Pork (Whole 30, Day 12)


I think today won't be the last that I whip out the crock pot during this Whole30; it was great to be able to smell a fantastic dinner cooking throughout the day, and be left with plenty of meat to yield awesome leftovers! It was also easy to base a family-friendly meal around the pulled pork I made. While I ate mine over a salad, my kids, the caveman and his two kids enjoyed theirs quesadilla-style.

Today's menu:
breakfast - plantain mash with bacon
lunch - egg pizza, plus the shrimp remaining from last night's soup
snack - two slices of turkey salami and olives
dinner - pulled pork salad with lettuce, tomatoes and avocado


Crock Pot Pulled Pork
adapted from Whole9 website


4 lbs. bone-in country-style pork ribs
2 medium chopped onions
1 large yellow or red pepper, diced
1 28 oz. can of diced tomatoes, with juices
1 tbsp chili powder
2 tsp. cumin
1 tsp. garlic powder

Combine chili powder, cumin and garlic in a small bowl. Mix chopped pepper with tomatoes.

Place one layer of pork ribs in your crock pot, then sprinkle with half the seasoning mixture. Top with half of the onions and then half the tomato and pepper mixture. Repeat.

Once you've gotten everything in there, put a lid on it and cook on low for at least 8 hours.


I found it easier to remove my meat with a slotted spoon after cooking. Most of it fell right off the bone, and the spoon allowed me to also fish out the chunks of tomato. I removed everything to a large bowl and then simply chopped the remaining large chunks with kitchen shears.



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