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Great pork dinners from the slow cooker!


pork and hominy posole soup

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 teaspoon dried oregano

salt and freshly ground black pepper

1 2-pound boneless pork shoulder

1 onion, chopped

4 cups chicken broth

1 (15.5-ounce) can diced tomatoes

1 (15.5-ounce) can hominy, drained

1 (15.5-ounce) can pinto beans, rinsed

2 tablespoons lime juice

chopped avocado, cilantro and crumbled feta cheese for serving

Combine the cumin, paprika, oregano, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a small bowl. Coat the pork with the mixture, then transfer to a slow cooker. Add the onion, broth, tomatoes, hominy and beans and stir to combine. Cover and cook until the pork is tender, on LOW for 5 to 6 hours, or on HIGH for 4 to 5 hours.

Shred the pork using two forks and mix it into the cooking liquid. Stir in the lime juice and season to taste with salt and pepper. Serve the soup topped with the avocado, cilantro and cheese.


Recipe adapted from Real Simple, October 2015



pulled pork

1 tablespoon olive oil

1 (2 1/2-pound) pork sirloin boneless roast

salt and freshly ground black pepper

10 garlic cloves, skin on

3 cups chicken broth

In a large skillet over high, heat the oil. Season the pork with salt and pepper, then add the pork to the skillet and sear on all sides until very well browned, with a nice outer crust, about 15 minutes. After 10 minutes, add the garlic cloves, turning them every once in a while so that they brown on all sides. Transfer the pork and garlic to a slow cooker. Return the skillet to high heat, add 1 cup of broth and bring to a simmer, scraping the bottom of the pan to release any stuck bits. Pour the liquid over the pork, then add another 2 cups of broth to the slow cooker.

Cook for 5 1/2 to 6 hours on HIGH or 9 to 10 hours on LOW, or until the pork starts to fall apart when tested with a fork.

Let the pork rest for 20 minutes. Use a slotted spoon to transfer the pork and garlic to a platter, squeeze the garlic out of the skins and discard the skins, use two forks to pull the pork into shreds. Moisten the meat and garlic with juices from the slow cooker.


Recipe adapted from The Northwest Arkansas Democrat Gazette, May 2016