This Recipe totally Crocks!

April 8, 2016

 

So.

Much like Vim in her Fab Meatloaf post, I also lament my lack of skill in photographing meat.

But when I went to college, Food Stylist was not a major, and now you all suffer for it.

 

Still, I have a great recipe for Pork Roast, and I assure you, it will look just fine on your plate.

 

I love crockpot recipes.  I make 1 about every 2 weeks.  It's a little bit of extra work the night before or in the morning, but it's totally worth it to walk in the house at the end of the day and smell something delicious that is already done and ready to go.

 

The original recipe called for pork chops, but after 8 hours in a crockpot I feel pretty certain that pork chops would be pork mush.  So I used a Boston Pork Butt instead, and the meat was super tender and falling off the bone, but still intact.

 

But here is the surprise, healthy part: riced cauliflower!  I bought it in the frozen food section at Trader Joe's ( you can also find it in the fresh produce aisle).  I have a tendency to focus on the rice part of the packaging, just like I focus on the spaghetti portion of spaghetti squash.  Do not be so foolish as myself.  This does not taste like rice.  It's just cauliflower pushed through a ricing machine so it's in tiny bits.  If you eat it plain, you will think, "Hmm, tiny bites of cauliflower."  But, BUT, if you're making something that has a heavy sauce or gravy, and you just want something to sit under that sauce and help hold it on your fork, then this riced cauliflower absolutely works.  For adults.  I wasn't 100% certain this riced veggie would pass the kid test, so I added a bag of hot Trader Joe's Jasmine rice to the cauliflower mixture, and I think that was a nice compromise.

 

Here is the recipe for Crock Pot Pork Roast

 

Line a crock pot with a crock pot liner.  Really, do it.  It's worth it.

 

Boston Pork Butt - 2-3 lbs, or whatever - bigger just means more leftovers

 

1 can Cream of Chicken Soup

1 package of dry Onion Soup Mix

1 package of dry Pork Roast Gravy mix

1 1/2 cups chicken broth

 

Mix together the 4 ingredients, either the night before or the morning of and pour over the roast in the crock pot.

 

Cook on low heat for 6-8 hours.

 

1 package of riced cauliflower.

 

Heat some olive oil in a pan and add the cauliflower, either fresh or frozen.  Stir for about 3 minutes.  Then add hot rice, if you're feeling nervous.

 

Spoon gravy mixture and meat on top of your cauliflower and enjoy.

 

 

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