St. Nicholas brought me a Crock Pot Trio for Christmas. It. Is. Awesome. Last night featured delicious pulled pork wraps and vegetarian chili. And ooooh baby, it was good! So, here are the recipes:
Pulled Pork Wraps
Ingredients:
2 1-lb pork tenderloins
Salt and pepper
1 cup barbecue sauce (I used Sweet Baby Ray's)
1/2 cup apricot spreadable fruit or low-sugar apricot jam
3/4 cup chopped onion (I omitted this -- onions don't jive with the Steeds)
1 cup strips assorted-color sweet peppers
12 whole-wheat tortillas
Assorted toppings (shredded cheddar cheese, salsa, guacamole, and/or light sour cream)
1. Season pork with salt and pepper. Place pork in a 4-quart slow cooker. In a bowl, mix barbecue sauce, spreadable fruit, and onion; pour over pork. Add peppers. Cover; cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. The pork should be at least 160 degrees.
2. Remove pork and cut up; shred with fork. Stir back into mixture in cooker. Serve in flour tortillas with the assorted toppings. Makes 12 wraps.
Vegetarian Chili
Throw a big bunch of beans (we used a combination of black, chili, and kidney beans) into the crock pot along with some uncooked vegetables of your choice (may I suggest peppers, tomatoes, broccoli, carrots). Mix in packet of chili seasoning and/or your own spices. Cook on low for several hours. Can you tell we didn't use a formal recipe for this one?
Enjoy! I've got paella going in the trio right now, so we'll see how that goes...it'll be tough to top last night's fare!
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