Happy Friday, everyone!
We are hitting the road for the fourth weekend in a row and the nonstop traveling is definitely taking its toll. I’ve started the past few weeks feeling drained from the constant go-ing and it’s hard to stay motivated as a result. I’ve been slacking when it comes to working out, cooking — actually, it’s been hard to be productive at all! I’m excited to see family this weekend, but also looking forward to sleeping in.
The best way to stay on track during hectic weeks for me is to plan ahead. Even that’s been hard lately, but I’ve tried to spend some time in the car on our way back home making a short grocery list and planning out some meals. I knew this week was going to be rough, so I decided to make a couple of dinners that would last us the entire week. I made a batch of these enchiladas (with ground turkey instead of chicken) and also decided to make some slow-cooker pulled pork that we could serve several different ways.
Guys, this recipe is so ridiculously easy and insanely good. I love pulled pork, but not when it’s drenched in barbecue sauce. I’m more of a dry rub kind of girl. And the rub on this pork gives it so much flavor. You can easily ditch the sauce (but I won’t judge you if you don’t).
We’ve been eating this all week on sandwiches and salads. But I think our favorite meal so far has been pulled pork nachos, modeled after our favorite appetizer at Quaff On. I threw some pulled pork, red pepper, green pepper, red onion, light cheddar cheese and a little barbecue sauce on top of a bed of blue corn chips, then served the nachos with lime wedges and avocado. James took a couple of bites, looked at me and said, “You knocked this one out of the park.” I have a feeling he’ll be requesting these again soon.
I hope you all have a fun and delicious weekend!
- 4 to 5 pounds pork tenderloin roast
- 1 tablespoon smoked paprika
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon brown sugar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a small bowl, whisk together all spices until combined. Rub over all sides of pork tenderloin.
- Place seasoned tenderloin in crockpot and cook on low for 8 hours, until pork is cooked through and starts to fall apart when prodded with a fork.
- Remove pork from crockpot and place on a large cutting board. Pour liquid from crockpot into a liquid measuring cup and set aside.
- Using two forks, finely shred pork. Return it to the crockpot and keep on lowest setting.
- Use a spoon to skim fat off the top of the cooking liquid and discard fat. Pour remaining liquid back into the crockpot and stir until pork appears moist. Allow pulled pork to sit in crockpot for five to ten minutes before serving, or until it’s warmed through.