Slow Cooker
Pork Roast in Creamy Tomato Sauce
Parsley Orzo and Seared Asparagus
Ingredients
- 3 lb boneless pork shoulder
- 1 Tbsp olive oil
- 6 cloves garlic, minced
- 2 cups chopped onion
- 1 (14.5-oz) can diced tomatoes
- 1 (8-oz) block cream cheese, cut into cubes
Instructions
- Cook pork in hot oil in a large skillet over medium-high heat 8 minutes or until browned on all sides.
- Transfer pork to a 5- to 7-quart slow cooker. Add garlic, onion, tomatoes, and cream cheese.
- Cover and cook on LOW 8 hours or until pork is very tender. Chop 2 cups pork, and reserve for Caramelized Onion, Spinach, and Pork Pizzas recipe. Serve remaining pork with orzo and asparagus.
Side Dish Ingredients
- 1 (16-oz) pkg whole wheat orzo pasta
- ¼ cup chopped fresh parsley
- 2 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 lb asparagus, trimmed
Side Dish Instructions
- Cook pasta according to package directions. Stir in parsley, 1 Tbsp oil, and ¼ tsp each salt and pepper.
- Cook asparagus in 1 Tbsp hot oil in a large skillet over medium-high heat; stir in ¼ tsp each salt and pepper.
- Cook 5 minutes or until asparagus is tender-crisp, stirring occasionally.
Slow Cooker Meal Plan
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