Please Don’t Heat Up the Kitchen New Recipe Challenge: Slow Cooker Hawaiian Pork

Please Don't Heat Up the Kitchen New Recipe Challenge

How many people believe I followed last night’s recipe correctly and word for word?  (Crickets chirping)  Good, everyone has learned that I seem incapable to follow most recipes in the challenge word for word.  The recipe in question is New Leaf Wellness’s Slow Cooker Hawaiian Chicken for the Freezer.  All I can say is ummm….and then mmmmmmmm…because it was yummy…even though I didn’t follow the recipe.

We are big fans of sweet and sour chicken and pork in our house.  And pineapple (Muffin has been known to eat most of a fresh pineapple in one sitting).  And he did like this recipe.  Josh and I agree that I probably should have added a slurry of cornstarch and water to the sauce to make it thicker and more unctuous.  But again, that’s all on me because I didn’t follow the recipe exactly.

First of all, I didn’t have the time or the patience first thing upon returning from buying and putting away groceries yesterday to prep a fresh pineapple (also Muffin would be hugely upset if I didn’t let him eat said pineapple by himself).  Second, I had already decided to use canned pineapple and had previously purchased the canned pineapple for the dish.

Second, I had the remaining pound of pork tenderloin tips from the pork tips over rice to use up before they went bad.  (And I prefer sweet and sour pork to chicken any day)  And I had a bell pepper and green onions that I needed to use up, and they were just crying to go in the slow cooker.  No, really, they were.  And they made all the difference.

So, follow along for fun with the original and see how I changed it.  Because I did.  A lot.

The beauty of this one, though, is that ‘Red could get in on the action, it’s a freezable slow cooker meal, and it’s a set-in-and-forget-it one.  You don’t have to babysit it.  However, if you use one like ‘Red, I would recommend being home all day (or at least in time to set it to warm at 6 hours…or use a digital model that automatically goes to warm after cooking is done).

Here…we…go!

Slow Cooker Hawaiian Pork (for the freezer)

Adapted from New Leaf Wellness

1 pound pork loin (or tenderloin), cut into bite-sized pieces (or 1 pound boneless, skinless chicken breasts)

28 ounces of canned diced or chunk pineapple (one large can and one small can), undrained

2 tablespoons light brown sugar

2 tablespoons soy sauce

3 green onions, cut in half-inch diagonal cuts

one bell pepper, cut into half-inch chunks

slurry made with one tablespoon cornstarch and one tablespoon cold water

cooked white or brown rice

(If prepping for the freezer, place all ingredients except pork into gallon-sized zippy bag.  Plop the meat on top.  Remove as much air as possible from the freezer bag, seal, and place in freezer.  The night before cooking, move frozen bag to the fridge to thaw.  Then, the morning of cooking, pour contents of freezer bag into your slow cooker).

(If cooking immediately).  Mix the brown sugar, undrained pineapple, and soy sauce in the crock of your slow cooker.  Stir in meat and veggies.

Cover and cook on LOW for 3-6 hours, or until meat is cooked through and tender.  After that, pour the slurry into the slow cooker, stir, and turn the heat up to HIGH long enough for the mixture to bubble and the sauce to thicken.  Serve over rice.

What is your fave slow cooker freezer meal?

Muffin Approved

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One thought on “Please Don’t Heat Up the Kitchen New Recipe Challenge: Slow Cooker Hawaiian Pork

  1. Pingback: Tip Tuesday: Kitchen Essentials #1: The Slow Cooker | Full Happy Muffin and Mama: The Blog

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