I had anticipated the weather getting warmer, not colder, and with much glee and excitement, the idea of BBQ's and summer salads dancing in my head, I convinced myself it was time to put the slow cooker away for the season.
Maybe I jinxed myself?
This morning, I took the slow cooker down from its spot above the cupboards for one last hoorah. (I hope!) And I'm actually pretty happy that I did because tonight's dinner was fabulous and the best part about it was I just threw some ingredients together, crossed my fingers, flipped on the start button and went on with my day.
The roasted slaw was an after thought. And it too was a hit. (Why is it when I don't think too much, my meals turn out either a)disasterously or b)fabulously? But I digress.
I added some extra veggies to the pre-packaged coleslaw mix and roasted it the last 30 minutes of cooking everything else. Served it along side the roast, which shredded so beautifully, I might add, along with some rice. Super easy and super delicious. Maybe I could stand a couple more days of rain...
(Prep Time: 15 minutes/Total Time: 6 hours. Serves 4)
1 (3 pound) boneless pork shoulder roast
1 cup soy sauce (gluten free if desired)
1/2 cup brown sugar
3 tablespoons sweet red chili sauce (I use Thai Kitchen brand)
2 inches fresh ginger root, grated
1 teaspoon Chinese five spice powder
sea salt and black pepper
1 cup brown rice
1 package coleslaw mix
1 small zucchini, julienned
1 yellow pepper, julienned
2 medium carrots, julienned
2 tablespoons grapeseed oil
fresh ground pepper
In your slow cooker, mix together the soy sauce, chili sauce, brown sugar, five spice powder and ginger.
Season the pork roast generously with sea salt and pepper. Place in the slow cooker and roll around in the sauce a few times to coat. Turn on low and cook 6 hours.
50 minutes before dinner time, set your rice to cook. Preheat your oven to 350 degrees F.
30 minuutes before dinner time, in a large bowl, toss the coleslaw mix, carrots, pepper and zucchini in the grapeseed oil and season with sea salt and fresh ground pepper. Roast in the over (middle rack) for 25 - 30 minutes, mixing once halfway through cooking.
When ready to serve, remove pork from slow cooker and roughly shredd with a fork. Serve over top rice and roasted slaw.
Cari Snell is a mom, wife and the editor and recipe wrangler of Can I get the Recipe? An online source providing weekly printable recipes, shopping lists, great giveaways and more.
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