Hello, hello everyone! How is your week going? Mine has consisted of nursing myself back to health after having two friends visit for a long weekend. Not that I’m sick, just that having visitors for some reason brings the “splurge” out of you. Going out to eat for every meal? Sure! Eggs Benedict and a mimosa flight for breakfast? Why, of course! Fish tacos and 30oz margaritas for lunch? You betchya! Sushi and a bottle of wine for dinner? Wouldn’t have it any other way. By the end of the week you’re living off of instant noodles and your gut is less than pleased with you.
Maybe some people can go out to eat all of the time, but I am certainly not one of those people. Cue the green smoothies and grilled zucchini bowls. I don’t mind, though. They make me feel a million times better after a few days.
Besides being expensive and having a sour stomach, the only other bad thing about going out to eat so much is it makes you so… incredibly… lazy. After having all of your meals cooked for you, why the heck are you going to want to take the time to cook for yourself?
That brings us to a dump recipe. Just dump all of the ingredients into your multicooker, set it and forget it. One of the best examples of these recipes is pulled pork.
Now y’all know I don’t eat meat, so I can’t speak personally about the deliciousness of this recipe. But there’s something to be said about putting out 3 lbs of food in the break room and having it all gone in 20 minutes.
I know I always boast about the ease of some of my recipes, but this one seriously takes the cake…or pork loin. Just put your seasonings over the pork and let the cooker do it’s thing.
One day I’ll find a good vegetarian pulled “pork” recipe for myself. But until then it’ll just have to be up to you all to scarf down this recipe.
2-2.5 lbs boneless pork loin
1/2 yellow onion, sliced
2 cloves garlic, minced
1 tbsp black pepper
1 tbsp salt
2 tbsp cayenne
2 tbsp chili powder
8 oz bottled BBQ sauce, plus more for serving
1/2 cup water
Prep Time: less than 5 minutes
Cook Time: 6-7 hours
1. Put the pork loin into the inner pot of the cooker. Cover with the rest of the ingredients.
2. Close the lid and set the SLOW COOK function for 6 hours.
3. Allow to cook until fully done. You’ll know it’s done with it shreds easily and no real pink remains. If it needs more time, set SLOW COOK again for 2 hours and check about every half hour until done.
4. When finished, shred the meat with forks while still in the inner pot.
5. Stir the meat around in the sauce to coat all of the shredded pieces.
6. Serve in slider buns with extra BBQ sauce if desired.