Slow Cooker Spice-Rubbed Pork

I don’t know why, but slow-cooker recipes usually don’t appeal to me. When they do, they involve pork—specifically the butt or shoulder, a fatty cut just made for the slow cooker. That said, I made slow-cooker recipe the other night that was a keeper. I took a Latin roasted pork shoulder recipe, simplified it a bit and tossed it in the slow cooker before I went to work. Instead of making the lime mojo sauce, I stirred a simple gremolata of parsley, lemon and garlic into the pork just before serving. Much like what the Italian gremolata does for Osso Bucco, it brightened up the dish, contrasting perfectly with the rich flavors of the coriander- and cumin-crusted pork. A few days later, I warmed the shredded pork in chicken broth with some lo mein noodles and fresh kale for a simplified pho or noodle soup. With still some pork left, I rolled in up in corn tortillas with a terrific Brazillian Tomato Slaw here for an impromptu soft taco. One pork shoulder, three dinners. That appeals to me. You?


Slow Cooker Spice-Rubbed Pork over Mashed Potatoes

1 tablespoon ground coriander
2 tablespoons ground cumin
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (3-pound) bone-in pork shoulder or butt
1/2 cup chopped fresh parsley
1 lemon, zest and juice
2 cloves garlic, minced

Mashed Potatoes

1. Combine first 5 ingredients. Rub over pork. Place in slow cooker and cook according to manufacturer’s instructions. Before serving, add parsley, lemon zest, lemon juice and garlic. Serve over mashed potatoes.

Pork Kale Noodle Bowl

3 cups water
2 chicken bouillon cubes
1 cup leftover Slow Cooker Spice-Rubbed Pork
5 large leaves kale, chopped
4 ounces lo mein noodles

1. Heat water in large saucepan. When hot, add bouillon cubes; stir well. Add pork, kale and noodles. Cook, covered, 10 minutes. Serve in large bowls.

Pork Soft Tacos
Leftover Slow Cooker Spice-Rubbed Pork
Corn or flour tortillas
Brazilian Tomato Slaw

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