Paleo
Slow-Cooked Garlic and Oregano Pork
Basil Mashed Sweet Potatoes and Pan-Seared Brussels Sprouts
Ingredients
- 3½ lb pork shoulder roast, trimmed and cut into 3 pieces
- 2 Tbsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 2 cups low-sodium chicken broth
- 6 cloves garlic, minced
Instructions
- Sprinkle pork with oregano, salt, and pepper; place in a 5- to 7-quart slow cooker. Add broth and garlic.
- Cover and cook on LOW 8 to 10 hours or until pork is tender. (Reserve half of pork for Cheesy Pork and Black Bean Chalupas recipe.) Serve remaining with potatoes and Brussels sprouts.
Side Dish Ingredients
- 2 lb sweet potatoes, peeled and cut into 1-inch pieces
- 2 Tbsp olive oil (or use coconut oil)
- 3 Tbsp chopped fresh basil
- 1 lb Brussels sprouts, trimmed
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp raw honey
- ½ cup low-sodium chicken broth
- 1 Tbsp fresh lemon juice
Side Dish Instructions
- Boil potatoes in water to cover 10 minutes or until tender. Drain and return to pot.
- Add 1 Tbsp oil and basil; mash with a potato masher to desired consistency. Season to taste with salt and pepper.
- Combine Brussels sprouts, 1 Tbsp oil, salt, pepper, and honey.
- Heat a large skillet over high heat; add Brussels sprouts; cook 2 minutes.
- Stir in broth; reduce heat, and cook 8 minutes or until tender and browned. Toss with lemon juice.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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