Tuesday, February 11, 2014

Ethiopian Spiced Shredded Pork - Gluten-Free

Simple.  SERIOUSLY simple.
That is the ONLY thing I was going for when I made this!  LOL

Do you ever have one of those nights where you KNOW you HAVE to do something, but you'll totally cave and give in to the dark side if it's even the slightest bit hard?!  Well, this was one of those nights!  I knew I needed to get something in the slow cooker, but I also knew if it required any effort at all, I would run the other direction because I was too tired.

I had a pork loin roast and a giant bag of baby carrots from Costco....and that was about it!
I then remembered a spice blend my friend Henry gave me a few months back that I've been enjoying on ground turkey.  My kids and husband really liked that, so I decided that would be what I would flavor this with.
PERFECT CHOICE!
This was delicious!

It's super versatile too!  As you can see, I served mine over a bed of spinach.  I drizzled it with just a tiny bit of lite Honey Mustard for a little extra kick.  This would be fantastic over rice or quinoa as well.  We ate this for 3 nights, without a complaint about why we were eating it again.  LOL  That would make this recipe a keeper!  ;)

I'm not sure where Henry got the recipe for the Ethiopian Spice called Berberé, but it's super easy to throw together!


Servings: (6-10)

Ingredients:
2.5 lb. boneless pork loin roast
2-3 cups baby carrots
3 Tbsp. Berberé
1/4 cup water.

Berberé:
1 Tbsp. each of: cardamom, coriander, fenugreek, nutmeg, cloves, allspice, cinnamon, smoked paprika, turmeric, black pepper, sea salt.  Cayenne to taste. Pulverize it in a coffee grinder or food processor and store in a jar.

Directions: (Use a 3 quart or larger slow cooker for this)
Place the pork loin roast in your crock and cover it with the Berberé.  Place the carrots around it. Pour in the water.

Cook on LOW for 8 hours or on HIGH for 4 hours.  Shred the pork and mix back through the liquid.
Serve and Enjoy!



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