November 9, 2009

Menu Monday

Last week’s new recipes were such a home run, I am hoping this lineup doesn’t fall flat! 🙂

Sunday – Chicken Cacciatore with Spaghetti
Monday – Fish Piccata with Capellini and Broccoli
Tuesday – Pork Roast with Fall Vegetables
Wednesday – Chicken Tarragon with Brown Rice and Peas
Thursday – Smothered Beef and Potato Burritos with Black Beans
Friday – Homemade Pizza


I love it when I discover new recipes worthy of adding to our meal rotation. Last week, I was able to find not just one, but three of those. I’ll share one today, but be sure to stay tuned for the others.

Most of y’all know that I don’t tend to use my Crock Pot often. This recipe, though, made me happy to have dusted it off and put it to good use. I found it in September’s issue of Southern Living, in an itty bitty sidebar ad. It was a very lucky find! The adobo used here adds a spicy, smoky flavor we really enjoyed. I served this soft taco-style with cilantro, sour cream and lime wedges.

Sweet and Spicy Braised Pork
3 lb. boneless pork shoulder roast
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 Tbsp. vegetable oil
2 cans diced tomatoes with garlic and onion
1 medium sweet onion, chopped
1 to 2 chipotle peppers in adobo sauce, chopped
2 Tbsp. cider vinegar
2 Tbsp. dark brown sugar
1/4 tsp. ground cumin

Sprinkle pork with salt and pepper. Cook pork in hot oil in a large skillet over medium-high heat 2-3 minutes on all sides or until pork is browned.

Stir together tomatoes and next 5 ingredients in a 5-qt. slow cooker. Add pork, turning to coat. cover and cook on HIGH 5 hours or until pork is fork-tender. Transfer pork to cutting board, and let stand 10 minutes. Shred pork with 2 forks. Return shredded pork to slow cooker, and stir until blended. Season with salt and pepper to taste, if desired. Serve immediately with a slotted spoon.

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