My husband Howard and son Ted, who is 10 love pulled pork. Whenever we are out at maybe a market and there is a stall selling this dish Howard and Ted will be the first in the queue. In all the years I have been cooking I don’t think I have ever really made this kind of recipe.
Apart from a Christmas a while ago this dinner has never been on our menu, until now! I brought a good piece of pork tender loin and I made a yummy meal. Of course, I had to share this with you.
What’s your favourite pork dish? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4
Equipment
- Sharp knife
- Chopping board
- Baking tray
- Teaspoon
- Blender
- Slow cooker
- Forks
- Stirring spoon
Ingredients
- Pork tender loin x 500g
- Onion x 1
- Butternut squash x 200g
- Carrots x 1
- Olive oil x 2 – 4 tbsp
- Mild chilli powder x 1 tsp
- Ground ginger x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried oregano x 1 tsp
- Salt and pepper to taste
- Bone broth or chicken stock x 300mls
- Spinach x 2 handful
- Coriander x 1 handful
Method
- Preheat the oven to 200°C and put the baking tray into the oven.
- Peel and chop the butternut squash into 1 inch pieces. (Remove any seeds with a spoon too.)
- Next peel and chop the carrot into 1 centimetre pieces.
- Now peel and slice into quarters the onion.
- Once the oven has preheated remove the baking tray from the oven and put the vegetable into the tray.
- Drizzle over the olive oil and sprinkle over the mild chilli powder, ground ginger, ground sweet cinnamon, dried oregano and salt and pepper to taste.
- Toss all of these ingredients together.
- Put the tray into the oven and cook for about 25 – 30 minutes or until the vegetables turn a golden brown colour.
- Remove from the oven and leave to cool.
- When the vegetables are cool enough to touch put them into the blender and pour over the bone broth or chicken stock.
- Blend these ingredients together until smooth.
- Put the pork tender loin in the the slow cooker pot and then pour over the sauce.
- Turn the slow cooker onto low for 7 – 8 hours and onto high for 3 – 4 hours.
- Ten minutes before the end of the cooking time slice the spinach and coriander and put it into the slow cooker pot.
- Stir the greens around the pot until they wilt down in the sauce.
- Turn the slow cooker off and leave to cool.
- Once the pork has cooled, tear the pork loin with the forks until the meat is completely shredded.
- Mix all the ingredients together, put the lid back on and turn the pot onto keep warm.
- Cook the pasta as per the packet instructions.
- Add the pasta to the sauce and mix these ingredients together.
- Then serve and enjoy.
Slow Cooker Pulled Pork Pasta was a great meal for my little family. As I cooked this in the slow cooker it was very easy to prepare and cook. All the ingredients in this dish, apart from the pasta, are freezable so you could make a big batch and freeze it. Then you can eat the leftovers on another occasion. I ate our leftover the next day for lunch and they were so tasty. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 