Even in summer I love my slow cooker. I am still trying to use it at least 2-3 days a week to avoid having to think too much about dinner.
I met several people at The Disney Social Media Moms Conference in Chicago last week who when I told them about my blog gave me “that” look. The either you are crazy or you spend all your time in the kitchen and who has time for that? Not me!
I am organized though. It has become a habit that before I go to bed for the night I check the refrigerator to see if I have my meat thawing for the next day. If not I pull something out and check my handy list of 30 meals for the month. That is the list of meals that I know I have both the meat and all non-perishable goods to make. If I need something fresh that I don’t have on hand I plan a quick stop at the grocery store and before I go I choose what the meals the next 2-3 days will be and pick up the perishables for those meals while I am out. I am always planning 2-3 days in advance when I can.
Tonight’s meal was a To-Go meal. Meaning that we ate it in the car on the way to dance class. I put the meal in the divided dishes just before we leave so the meals are still warm when we are in the car.
Though they thought it was a bit spicy they liked that the mashed sweet potatoes helped cool off their tongues a bit. Everyone thought this was a meal to serve again and I was happy because it was so simple.
I served this in our divided dishes with a side of mixed broccoli and carrots.
- 3-4 pound Pork Loin
- 1 Tablespoon ground cumin
- 2 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cayenne pepper
- 2 teaspoons powdered garlic
- 2-3 large bell peppers, cut into strips
- 1 onion, thinly sliced
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 3 large sweet potatoes, cut into 6ths
- 1/2 cup butter
- In a small bowl, combine the cumin, onion powder, chili powder, garlic powder and cayenne pepper. Rub the mixture onto the pork tenderloin making sure to cover it completely.
- Place the tenderloin in the bottom of a slow cooker coated with cooking spray.
- Place the peppers and onions around the pork loin. Sprinkle with the salt and pepper.
- Cover and cook on low for 6-8 hours or until the meat shreds easily with a fork.
- Uncover and shred the meat using two forks. Stir the carnitas mixture cover and cook for an additional 30 minutes.
- During the last step boil the sweet potatoes in a large pan over medium-high heat on the stove top. Be careful not to let the pan boil over. If it starts to boil over reduce the heat slightly.
- When potatoes are fork tender drain off the water and add the stick of butter to the pan. Mash with the back of a fork until smooth.
- Serve pork over the mashed sweet potatoes.