Wednesday, December 18, 2013

Baby Kale & Pulled Pork with Caramelized Onion

I've been hooked on baby kale lately.  It comes prepackaged in the fresh vegetables and salads section of our Kroger Marketplace.  The taste is clean and the texture feathery light without a hint of bitterness.  If you ever make it to day 2 on a huge pork shoulder roast like I did, it's a great way to enjoy leftover Crockpot or slow cooker pork!  Pair it with some of the caramelized onion cooked with the pork, some shredded asiago cheese, and some balsamic vinaigrette.  Toss it all around, and enjoy the tasty combination!

Crock Pot Pork Ingredients:
  • A 4 - 6 lb. pork shoulder aka pork butt
  • Marinade ingredients:  garlic powder, soy sauce, fish sauce, black powder, turbinado sugar
  • Garlic - infused extra virgin olive oil, about 1 tbsp
  • 1/2 cup dry white wine
  • 1 white onion, cut into large segment pieces
Directions:
  1. Marinate the pork in a large gallon sealable bag overnight and toss to turn occasionally.
  2. Cook the pork roast in a slow cooker for 7 hours on low with the garlic - infused oil, white wine, and white onion.  Keep it on warm setting for another hour, totaling 8 hours.
  3. Remove the pork and shred with 2 forks.
  4. Serve over baby kale, top with shredded asiago cheese, and toss in balsamic vinegar to serve.

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