Mediterranean Pork with Couscous {Slow Cooker}

INGREDIENTS

• 2 to 2 1/2 pounds boneless pork loin, trimmed of fat (or the equivalent of boneless pork chops)
• 2 tablespoons olive oil
• 3/4 cup chicken broth
• 1/2 tablespoons paprika
• 1/2 tablespoons garlic powder
• 2 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 teaspoon oregano
• 1 teaspoon basil
• 1-2 cups couscous, prepared according to package directions

DIRECTIONS

1. In a liquid measuring cup combine the oil, broth and spices. Cut small slits with a paring knife into the pork roast (or pork chops). Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork. Cover the slow cooker and cook on low for 7-8 hours until the pork is tender.
2. Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous.

http://www.melskitchencafe.com/mediterranean-pork-with-couscous-slow-cooker/

Slow-Cooker Sweet Island Pork

This one is from Courtney - I made it with coconut rice (substitute half the water for coconut milk) and we liked pineapple on top of it, better then mango. You could also try adding a chopped green apple.

Ingredients

• 2 pounds of pork tenderloin
• 2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 tablespoons olive oil
• 1/2 cup water
• 1 cup brown sugar, not packed – just a loose 1 cup (or coconut palm sugar)
• 2 tablespoons chopped garlic
• 1 tablespoon Tabasco sauce

Instructions

1. Combine the salt, pepper, cumin, chili powder, and cinnamon in a small bowl.
2. Rub the spice mixture evenly over the pork tenderloins. Heat the oil over medium high heat in a large skillet. Add the pork and brown on all sides, 4-5 minutes per side.
3. Transfer the pork to the slow cooker. Add the water, brown sugar, garlic, and hot sauce. Combine and cook on low for 4-6 hours.
4. Shred the meat before serving and mix with the sauce. Enjoy!

http://blog.meaningfuleats.com/slow-cooker-sweet-island-pork/

We really like it with tacos!

Havana Slow Cooker Pork Roast

I made this for Sara for Mother's Day and thought it was worth saving/sharing.

1 onion sliced
3 lbs pork tenderloin
3 tablespoons minced garlic
1/2 cup orange juice
1 orange sliced
3 tablespoons vinegar
3/4 cup lemon juice
1 tablespoon ground cumin
1 tablespoon grill seasoning (I used Montreal Steak)
1 tsp salt
3/4 tsp ground red pepper
3 bay leaves

Basically you just add all of the above to a crock pot and let it cook for 3-4 hours on high. It has a tangy flavor with a little bit of spice. The recipe has a Cuban flavor to it.

Adapted from: http://allrecipes.com/recipe/havana-slow-cooker-pork-tenderloin/

Root Beer Pulled Pork

Makes 4-6 servings

2-3 lbs pork roast (picnic, shoulder, butt, boston cuts work the best)
1/2 tsp garlic salt
Pinch pepper
1 onion, sliced
1 (6 oz) can of root beer
1/4 cup ketchup
2 Tbsp tomato paste
1/2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp honey
1 Tbsp quick cooking tapioca 

1.  Sprinkle pork with garlic salt and pepper.
2.  Place onions in bottom of 3-quart slow cooker. Top with pork.
3. Combine remaining ingredients in small bowl and stir with wire whisk until blended. Pour into slow cooker.
4.  Cover and cook on LOW 8-9 hours or until pork is tender. Remove pork and place on cutting board.  Shred it.
5.  Drain the juices and onions from the slow cooker.  Discard the onions.  Reserve the juices.
6.  Place pork back into the slow cooker add as much juices that you desired back into the pork.  Season to taste.
7.  Serve in tortillas or on toasted buns.

http://www.365daysofcrockpot.com/2009/10/day-250-root-beer-pork.html