I love our crockpot. Or rather, I love the idea of our crockpot. I love the idea that I can throw food in, turn it on, go to work, and then come home to a delicious, hot meal. Unfortunately, slow cooker meals rarely work out this way.
For one thing, they almost always involve lots of slicing, pre-cooking, searing, browning, or boiling. For another, even when some of these things can be done ahead of time, there's usually one or two steps that would leave the meat half cooked which, as you can imagine, isn't very safe.
So I was thrilled when I found today's recipe. All of the prep work can be done the night before, and in less than 10 minutes. In the morning, all you need to do add stuff and turn on.
As an added benefit, this recipe is fantastic. It's rich and flavorful and is great with a low carb tortilla or over rice or emmer.
Ingredients
- 1-2 pounds of thinly sliced pork
- 2 green bell peppers
- 1 onion
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons rice vinegar
- Red pepper flakes
- 2 cloves of minced garlic
- 1/4 cup peanut butter
Directions
The night before, slice the peppers and onions and mince the garlic. Throw them in a tupperware and add the soy sauce, mirin, rice vinegar, and red pepper flakes. Refrigerate over night. (NOTE: This is optional. You can do all of this in the morning before you leave.)
When you're ready to cook, place the pork in the crock pot and add the tupperware full of stuff. Cook on low for anywhere from 4-10 hours. It'll be done after 4, but if you cook it for 8-10 hours, the pork practically falls apart and the bell peppers melt in your mouth.
About 10 minutes before serving, use two forks to shred the pork and add the peanut butter. Continue to cook for 10 minutes to thicken the mixture.
Serve over rice or in a tortilla.
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