Yesterday I shared our Make Ahead Chicken that we cook up in a skillet each week for casseroles and quick go-to dinners as I whip out our freezer cooking skills to help us lose the weight for GOODe in our Year 2 Change Challenge.
Tonight I thought I would share our basic way of cooking up pork in the crock pot to have shredded pork on hand for a quicker version of Pork Tacos (Take cooked meat and heat through with other ingredients on stove) or BBQ Ranch Pork Sandwiches (or again… all on its own).
We actually have tons of pork crock pot recipes that we love so I sometimes fudge a bit on the recipes b/c I want a little of this and a little of that from one loin.
So, a lot of times, I will prepare it in a basic way (see below) and then just heat a portion of it up later in the week with the method from one of our other recipes.
I start out by placing my tenderloins (2 lb) in a lined slow cooker.
I then add 1/2 cup of sherry or broth and season with usual seasonings (salt, pepper or seasoned salt).
Put a lid on ‘er and turn on low for 6-8 hours.
A perfectly tender base for whatever you dream up for dinner and as low in fat and calories as chicken breast… dude.
This will make up 7-8 individual 4 oz portions, or enough for two main dishes.
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