Chimichurri Pulled Pork
This EASY and simple recipe for pork roast can be made in your slow cooker for maximum convenience! The chimichurri sauce is SUPER easy to create and it’s sure to become one of your absolute favorites. Its lemony and refreshing and it literally tastes like it would be served in a gourmet restaurant.
- 2-3 pound boneless Pork Roast
- 4 tablespoons Extra Virgin Olive Oil
- 1 pound Carrots, cut in large chunks
- 1 Sweet Onion, sliced thick
- Sea Salt and Coarse Ground Pepper, to taste
- 1 Recipe chimichurri sauce recipe
-Place your pork roast in the slow cooker. Add 2 tablespoons of the olive oil over the roast and sprinkle it with salt and pepper. Cover with the lid and cook it on high for 6 hours.
-After the roast has been in the crock pot for 4 hours, add the onions and carrots to the crock pot, placing around the roast (Alternatively, you can pan fry the onions and carrots with the remaining 2 tablespoons of olive oil and saute them on medium/high heat until they begin to caramelize. Add them to the crock pot after this step).
-Cook the roast, carrots, and onions for 2 more hours, or until the pork is pulls apart easily and carrots are soft.
-Place the roast, carrots, and onions on a serving platter and drizzle with chimichurri sauce. Serve with extra sauce.
My whole family loved this! Please let me know what you think of it too!
The word pizza reels them in, and the taste keeps them eating 😉
- 2 medium zucchini (about 8 inches)
- 3/4 pound ground beef, venison, or ground turkey
- 1 small onion, chopped
- 1/2 cup chopped fresh mushrooms
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 2 tablespoons ketchup
- Salt and pepper to taste
- Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
- In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13×9-in. baking dish. Sprinkle with remaining cheese.
- Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender. Yield: 4 servings.
When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.
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