I finally have a new recipe to share this evening; I feel like it has been an eternity.
I’ve been relying (heavily) on my slow cooker lately. By the time I get home from work and the gym, I definitely don’t feel like putting a lot of effort into making dinner. I’m thinking some of you may be in the same boat?
This meal required little prep work the night before (all I had to do was chop an onion), came together quickly in the morning (or at least I think so since Chris actually put all the ingredients in!), and was super tasty (and husband-approved).
Hawaiian BBQ Pork
- 1 1/2 lb. pork loin
- 1 can (14.5 oz.) low-sodium chicken broth
- 1 small yellow onion, chopped
- 1 can (14.5 oz.) pineapple chunks, drained
- 3/4 c. BBQ sauce
- Salt, pepper, and garlic salt to taste
- Place pork, chicken broth, onion, and BBQ sauce in the slow cooker (also add the salt/pepper/garlic salt at this point). Cook on low for 6-8 hours.
- Remove pork and shred with two forks. Return shredded pork to slow cooker, and add pineapple. Continue to cook on low for 15-20 minutes. Serve with brown rice.
Of course I added a little extra BBQ sauce on top… no such thing as too much of that stuff.
So simple, right?!
I’m a huge fan of the BBQ/pineapple flavor combo, and I have a feeling this recipe might become a staple in our house.