I love it when the crock pot does all the work.  It really makes for a relaxing Saturday and a quick and easy dinner.  The husband and I have been eating in a lot.  Yes, because the economy sucks, but mostly because our last credit card bill read like the Restaurants section of the local  Chamber of Commerce listing.  We were mostly eating out for lunch, but there’d be the occasional dinner out that was just way too expensive.  Plus, I’ve grown fond of my grocery bills that maybe double the price of one dinner out but will make at least 4 or 5 meals.  It’s fantastic.  And I’m really getting into knowing what is in my food, how it’s cooked, and that it’s fresh.

So, Saturday was a laid back day, I barely had to do anything and we had a delicious meal.  This meal should “marinate over night”.  I repeat:  MARINATE OVER NIGHT.  But the overall effort involved is about the same or less than driving to the restaurant, waiting for a table, ordering something that was good last time, getting it this time and realizing it’s not as great as you remembered….

At least at home if you make something that doesn’t turn out quite right, you usually have something else you can eat instead.  At a restaurant you’re kinda stuck with paying for something you are not loving and then eating at home.  But I promise you’ll love this pulled pork recipe.  It was a little too saucy for us, so I have changed the ingredient amounts to make a less saucy BBQ sauce. 

Jerked pulled Pork with Rum BBQ Sauce

Recipe #: 42

Saved since: 2008

Count: 18 down

Husband’s Rating: 3 out of 5 (due to sauciness)

My Rating: 4 out of 5

Serves 2

Ingredients

  • 1/2 tsp. chili powder
  • pinch of garlic powder
  • pinch of salt and pepper
  • 1/2 lb. pork tenderloin
  • juice of 1/2 a lemon
  • medium yellow onion
  • 1/2 c. BBQ sauce (your choice)
  • 2 Tbsp. dark rum

Cook

  1. NIGHT BEFORE: Combine chili powder, garlic powder, salt and pepper in a small bowl.
  2. Drizzle tenderloin with lemon juice.
  3. Rub spices into tenderloin.
  4. Put in zip-lock bag and MARINATE OVER NIGHT.
  5. DAY OF: Chop onion and place in bottom of the crock pot.
  6. Remove tenderloin from bag and chop into 1-inch cubes.
  7. Arrange cubes over the onion.
  8. Combine BBQ sauce and rum and pour over tenderloin.
  9. Cover and cook on LOW for 6 to 7 hours.
  10. Pull meat into shreds and serve hot.

Source: adapted from Not Your Mother’s Slow Cooker Recipes for Two, Beth Hensperger, 2007.

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