I love my Instant Pot. I've said it before, but this thing is magic. Being able to make a full blown, one pot meal in bulk in a swift 30 minutes by basically just pressing a button makes life so much easier. Join me in the pursuit of witchcraft and make this asian-inspired tenderloin. It's about as easy, healthy and delicious as pork tenderloin gets. No fuss. Just marinade, toss it in the pot and let your IP do its thang.
Paleo + pasta. Who knew it was possible? Between spaghetti squash, zoodles, kelp noodles, miracle noodles and all the other hipstery grain-free noodle varieties available to us gluten-phobes out there...we can still have our pasta and eat it too! My mom showed me this recipe last time I was home and I just had to make it paleo...which really just consisted of finding a noodle alternative because everything else was totally compliant.
I hope you all caught the AWESOME Tangy Coleslaw recipe that Katie from Personally Paleo contributed to my blog as a 4th of July post...if not - go snag it and make it IMMEDIATELY because it rocks. The ingredients are so simple, yet the flavor offers dimension and complexity that makes it hard to stop yourself from eating the whole entire bowl.
I love a good Sam I Am burger...especially when its on a pork patty. "What the f*** is Sam I Am" you ask? My answer is two-fold: 1.) You're culinary naivety is cute, and 2.) If you don't know what it is, then you a) haven't lived, b) are no real foodie, and/or c) should leave society now and establish yourself in the wild as a savage animal. Just kidding!! But not really.
In the slow cooker. Duh. Because how the fudge else would you cook pulled pork? I mean, don't answer that, because I know there are other ways to prepare it. Just no other way I'm interested in because this way is the easiest. Simplicity trumps everything in my opinion. Ok, that's also not necessarily true but whatever you get my point.
No need to whip out the Chinese takeout menu with this little number. Holy PALEO this recipe is ridiculous...ly easy. Seriously - as I shoveled ladle-sized spoonfuls of this glory into my mouth, it became exceedingly difficult for me to believe that this stuff was clean. Even though I literally just made it and saw all the ingredients that went into it. It just tastes like grimy Chinese takeout heaven, but within the gnarly indigestion that oftentimes follows an MSG-assaulted/deep fried chinese takeout dish.
Don't dismiss me for not using a smoker for this classic southern dish. Just take a deep breath and accept that I'm lazy and not "well-funded" enough to afford my own smoker. Furthermore, don't dismiss me for declaring that I will never see a need to use a smoker for this recipe, because it's just as good in the slow cooker...and a trillion times easier. The meat quite literally falls off the bone and melts in your mouth. Now, I know a lot of my other slow cooker recipes call for no preliminary prep work (as in all you need to do is put everything right in and turn the thing on); however, this one takes just a wee bit of prep. But chillax - it's just the rub...I was still able to get my honkin' slab of ribs rubbed down in a couple minutes and into the slow cooker in a crunch with enough time to stop by Starbucks on my way to work!
Wrapping pork in bacon is a total power move. Pork wrapped pork. If you've ever had my Piggy Stuffed Hog Burger then you'll know I love the pork on pork on pork on pork combination. For this recipe, I wanted to add a little something extra to the porky flavor. Honey mustard was a natural conclusion...because why not. So, I let the tenderloin marinate while I salivated over my super porky future. Seriously so much pork, I feel like a piggy bank. Hehe.
This is one dank casserole. Like the best kind of dank. I basically assaulted a crispy sweet potato "crust" with a copious amount of ground breakfast sausage, threw some eggs in there along with arugula, rubbed my hands together with an evil smirk and yelled "MUAHAHAHA" as it baked. And then I was like "omnomnomnomnomnom" as I crammed it into my mouth.
Quick lesson if you're unfamiliar with variations of barbecue - Carolina pulled pork BBQ is the vinegar or mustard-based kind. If you're in eastern Carolina, you'll likely find a strictly vinegar-based 'cue. The farther south you go, the more mustardy the BBQ becomes. I love the mustard-vinegar flavors of say, South Carolina BBQ, so that's what I went with. Now, western BBQ is the red 'cue...that ketchup-y jolly rancher tasting junk you'd find in Texas...no offense, Texans! Just ain't my bag.