Recipes

It has been raining in LA for days, which is a pretty rare occurrence. As someone who grew up with weather, its funny to watch the world shut down around you due to a little drizzle, but it’s also kind of lovely. There are less people on the streets, its actually acceptable and necessary to wear rain boots, and its the perfect reason to throw something in the slow cooker and stay in all weekend. Just don’t try to go bowling. I tried this weekend and there was a ninety minute wait…to bowl! I almost fell over when they told me. Ninety minutes to wear dirty shoes. Only here.

But let’s get back to this delicious paprika pulled pork. It is incredibly lean and low calorie since its made with pork tenderloin and it becomes deliciously tender after some time to hang out in the crockpot with chicken broth, some salsa, and lots of smoked paprika. Serve it over rice, in little rolled tacos, or over cheesy polenta. In other news I had some technical issues this weekend, which is why the Sunday Slow Cooker is coming out on Monday. A couple of days late but definitely worth it.

Slow Cooker Paprika Pork Tenderloin
Servings: 6
Serving Size: 4 oz
Nutritional Info: 160.1 calories, 8.2g of fat, 2.4g of carbohydrates, .3g of fiber, 21.7 of protein * 3 P+

Ingredients

• 1.5 lb pork tenderloin
• 1 cup chicken stock
• 1/2 cup of your favorite salsa
• 2 tbsp smoked paprika
• 1 tbsp oregano
• 1/2 tsp salt
• Black pepper

Instructions

1. In a small bowl stir together the chicken stock, salsa, paprika, oregano, salt, and pepper.
2. Add the pork, trimmed of fat, to the slow cooker. Pour over the sauce and cook on high for 4 hours. Shred the pork with two forks and cook with the top off for an additional 20 minutes so all the juice are absorbed.

Adapted from Bev Cooks