This flavorful pork takes care of itself. Get it started in a crockpot or slow cooker and it will come out falling apart in a bold and tangy sauce. Add some roasted veggies and serve over protein rich soba noodles for a hearty meal.
Makes 4 servings*
1 (2- pound) boneless, center-cut pork loin
1 small yellow onion, sliced
3 cloves garlic, roughly chopped
½ cup amber or pale ale
½ cup low sodium chicken stock
¼ cup hoisin sauce
2 TBSP ketchup
2 TBSP balsamic vinegar
1 TBSP Chinese 5 spice
1 tsp salt
½ tsp pepper
1 zucchini, sliced into coins
1 yellow squash, sliced into coins
1 cup purple cabbage, chopped into large pieces
1 red pepper, diced into large pieces
8 ounces buckwheat soba noodles
*There will be leftover pork, which can be used in wraps, sandwiches, served over rice or scrambled into eggs. Alternatively, you can purchase 1-pound (for 4 servings) pre-made pulled pork to make this dish in snap.
1. Pat the pork loin dry with a paper towel. Rub it with the Chinese 5 spice, salt and pepper.
2. In the bottom of a crockpot or slow cooker, lay the onions and garlic. Place the spice rubbed pork over the top.
3. Whisk together the ale, stock, hoisin, ketchup, and balsamic in a bowl. Pour the mixture over the pork.
4. Cover the pork and cook on medium for 4-6 hours. Remove, let cool for 15 minutes, then shred with a fork. Place back in the cooker with the sauce and onions, toss and let sit for 5 minutes so the pork absorbs the sauce.
5. Heat oven to 450 degrees. Line two large, rimmed baking sheets with foil. Put the sliced squash on one sheet and the cabbage and red pepper on the other. Toss both with a small amount of olive oil, salt and pepper. Roast for 15 minutes, turning the veggies once.
6. Cook the soba noodles according to the directions on the package.
7. Serve the pork and veggies over the noodles. Recommend to spoon extra sauce from the crockpot or slow cooker over the dish.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.