Looking for a healthy, no-brainer dinner that’s easy on the budget? It doesn’t get much easier than using your slow cooker, people. Put in the ingredients, turn it on and off you go to work/errands/kid-care or whatever you’re up to.
This is one of my all-time favorite slow cooker recipes because it’s easy and super-versatile. It’s from one of my cookbooks, The Everyday Low-Carb Slow Cooker Cookbook (Marlowe, 2004). It’s a cinch to prepare, easy to double if you’re having company over and everybody loves it. It’s flavorful without being too spicy (but feel free to serve it with salsa or hot sauce if you like). My favorite way to serve this pork is in multi-grain tortillas with assorted toppings and spicy black beans for a serve-yourself burrito station. You could also use it as a taco filler, or of course, on a bun as a sandwich. In the unlikely event that you have leftover shredded pork, it makes a great salad topper the next day. Enjoy!
1 4-ounce can chopped green chilies
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon soy sauce
1 teaspoon black pepper
2 teaspoons onion powder
1 teaspoon adobo seasoning
2 teaspoons dried oregano
1 tablespoons vegetable oil
1 teaspoon ground cumin
3-pound boneless prime rib pork oven roast
1. In a small mixing bowl, combine all ingredients except for the pork roast. Using clean hands, rub the mixture all over the pork, then place the roast in the slow cooker crock.
2. Cover and cook on LOW for 8 hours. Let the roast rest, covered, for 10 minutes.
3. Lift the roast out of the slow cooker and transfer it to a cutting board. Shred the pork using two forks (it will shred easily). Add the shredded pork back to the slow cooker to absorb some of the cooking juices.
Makes 6 generous portions.
—Kit Broihier, Appetite for Health’s Recipe Rehab Guru