I love pork, and I love my slow cooker. Pork in the slow cooker? Well, that’s a match made in heaven! Pork loins have just enough fat to hold up to long, slow cooking without having the meat dry out on you. It remains tender and will shred easily, and with very little hands-on prep. This recipe has the added bonus of including the side dish as well as the main attraction in a single pot, and the addition of pineapple adds a bit of sweetness the kids will love. You can even assemble everything in the slow cooker insert the night before, store it in the fridge overnight, then pop it in the cooker first thing in the morning. Give it a try this week!
Slow-Cooked Pork with Soy and Smashed Sweet Potatoes
Prep time: 15 minutes
Cook time: 4 to 8 hours
- 1/4 cup sugar or honey
- 2 tablespoons regular soy sauce
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 cup coarsely chopped onion
- 1 can (8 ounces) crushed pineapple, undrained
- 1 Smithfield Original Marinated Fresh Pork Loin Filet
- black pepper
- 2 tablespoons butter
In small bowl, combine sugar, soy sauce and pepper flakes, cover and set aside.
Coat 5-quart slow cooker with non-stick cooking spray. In slow cooker, combine potatoes and onion. Pour pineapple and its juice over top. Place pork loin filet on top and sprinkle with black pepper.
Cover and cook on high for 4 hours (low: 8 hours).
Remove pork and place on cutting board for 10 minutes.
In slow cooker, add butter to potato mixture. Using potato masher or fork, mash until well blended.
Slice or coarsely shred pork.
Spoon potatoes onto serving platter then top with shredded pork. Stir soy sauce mixture and spoon over pork and potatoes.
Recipe courtesy of Smithfield