Slow Cooker
Garlic Pork Roast
Israeli Couscous with Asparagus and Pine Nuts
Ingredients
- 4 lb boneless pork shoulder roast, well trimmed and cut into 3 pieces
- 1 Tbsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 2 cups low-sodium chicken broth
- 6 cloves garlic, thinly sliced
Instructions
- Rub pork with thyme, salt and pepper; place in a 5- to 7-quart slow cooker. Pour broth over roast, and sprinkle with garlic.
- Cover and cook on LOW 8 to 10 hours or until pork is tender. (Thinly slice 3 cups pork, and reserve for Vietnamese Pork Wraps recipe.) Serve remaining pork with couscous.
Side Dish Ingredients
- 2 (5-oz) pkg whole wheat Israeli (pearl) couscous
- 1 lb asparagus, cut into 2-inch pieces
- ¼ cup pine nuts, toasted
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
Side Dish Instructions
- Prepare couscous according to package directions, adding asparagus during last 5 minutes of cooking.
- Stir in pine nuts, olive oil, salt and pepper.
Slow Cooker Meal Plan
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