There is one recipe from CookingLight I wanted to share with you before I left on my trip, but didn’t quite get the chance to post about it. It is definitely one that I will make again because it was so easy and really good for dinner and lots of leftover creations (perfect!).
I love my crock pot because you can just throw a bunch of ingredients in one pot and let it do all the work for you so when you get home there’s a nice meal waiting. The only thing I don’t like about my crock pot is the clean up!! It’s not the top of the line crock pot mind you, but even the low setting always seems to cook pretty hot and everything always gets stuck and burnt on the sides of it as it cooks down. This does not change the flavor of the dishes, but I’m left soaking it for a few days and scrubbing like a mad woman to try to get the stuff off! Any ideas on crock pot clean-up? I’ve seen those disposable inserts to put in there, but I’m not so sure about light plastic cooking with my food all day.
This is a great multi-use recipe that could be used in different ways.
Slow Cooker Asian BBQ Pork Roast
Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tbsp ketchup ( I just used tomato paste)
- 3 tbsp honey
- 2 tsp bottled minced garlic (I used 1 tsp fresh garlic)
- 2 tsp grated peeled fresh ginger
- 1 tsp dark sesame oil
- 1/2 tsp five-spice powder
- 2 lb boneless Boston butt pork roast, trimmed (I used a loin roast)
- 1/2 cup fat-free, less-sodium chicken broth
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours. I think that 6 hours would have been plenty.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.
- Calories: 227 (38% from fat)
- Fat: 9.5g (sat 3.1g,mono 3.9g,poly 1.1g)
- Protein: 21.6g
- Carbohydrate: 12.7g
- Sodium: 561mg
- It was so tender and easily shred with the forks . . .
A little bit of bokeh for you . . . :) I paired it with some sautéed veggies and short grain brown rice. A nice way to add flavor to veggies is to add just a splash of rice wine vinegar at the end of cooking. It gives it a brightness that wakes them up.
All together a wonderful meal that was so easy!
I also made it into a wrap the next day for lunch. This would also work well for many things like pork buns, a big Asian salad creation, eggs, layered casserole, etc. You could also make this a bit spicier if you like things HOT!
How do you handle the major clean-ups in the kitchen? Do you usually tackle it head on, let it ‘soak’, or find someone else to do it? I myself hate to have dirty dishes just sitting around, but on occasion I just say . . . ahhh I’m letting ‘em soak!