Paleo
Hawaiian Slow-Cooker Pork
Veggie-Romaine Salad with Orange-Basil Vinaigrette
Ingredients
- 3 lb boneless pork loin roast
- ½ tsp salt
- ½ tsp pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups cubed pineapple
- 1 (8-oz) can tomato sauce
- 2 Tbsp fresh orange juice
Instructions
- Rub pork with salt and pepper; transfer to a 5- to 7-quart slow cooker.
- Add onion, garlic, pineapple, tomato sauce, and orange juice to cooker.
- Cover and cook on LOW 8 to 10 hours or until pork is tender.
- Slice pork, and toss with sauce.
Side Dish Ingredients
- ¼ cup fresh orange juice
- 1 shallot, minced
- 3 Tbsp minced fresh basil
- 1 Tbsp Dijon mustard
- ⅓ cup extra virgin olive oil
- 1 (10-oz) pkg torn romaine lettuce
- 1 (10-oz) pkg matchstick-cut carrots
- 1 zucchini, thinly sliced
- 2 Roma tomatoes, chopped
Side Dish Instructions
- Combine orange juice and shallot in a large bowl; let stand 15 minutes.
- Add basil and Dijon, whisking to combine. Slowly whisk in oil until combined.
- Add lettuce, carrot, zucchini, and tomatoes to bowl; toss to combine. Season to taste with salt and pepper.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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