crock pot dinner
Moroccan Inspired Pork Stew
I've got left over pork roast, a butternut squash, and several tomatoes from the garden, so this is going into the crock pot -- From Yummly:
Ingredients
2 T Paprika
2 tsp Ground Cumin
1 tsp Finely Grated Ginger
1 tsp Course Sea Salt
1 Approx. 3lb Pork Shoulder Roast
1 Med. Butternut Squash, cubed
1 15oz can Chickpeas, drained and rinsed
1 pint water
1 28oz can Diced Tomatoes
1 Cinnamon Stick
1 tsp Black Peppercorns
Instructions
Combine Paprika, ginger, cumin, and sea salt in a small dish. Rub pork shoulder roast with spice mixture, coating well and using about half. (I'll be cubing my left-over roast) Add squash, chickpeas, tomatoes (with their juice), and water to bottom of slow cooker, leaving a small well in the center for the roast.
Place roast on top, sprinkle with peppercorns, and add the cinnamon stick. Cook on med-high for 4 hours or until pork roast falls apart easily. (I'll cook on low for maybe three hours, or just until the squash is soft). Remove roast to a plate or cutting board, shred meat using two forks, and add back to crock pot. Retain bone and excess fat to make pork stock, discard cinnamon stick.
Edit: This was really good!
note to self: here's that recipe for crock pot BBQ Chicken and Quinoa that sounded so good.