Slow Cooker Tender Pork in Red Sauce

Slow Cooker Tender Pork in Red Sauce takes around 7 hours and 5 minutes from beginning to end. For $4.59 per serving, you get a sauce that serves 6. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 520 calories, 84g of protein, and 15g of fat per serving. This recipe from Simply Being Mommy requires canned tomatoes, garlic cloves, onion, and pork loin. 62 people were glad they tried this recipe. Overall, this recipe earns a spectacular spoonacular score of 98%. Try Slow Cooker New Mexican Red Pork Chili, Braised Pork and Red Cabbage in the Slow Cooker, and Slow-Cooker German Red Cabbage and Pork Ribs for similar recipes.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 420 minutes

 

Ingredients:

1-2 large tomatoes, diced (I did not de-seed them, but you can if you prefer.)

4 medium garlic cloves, minced

1 small onion, diced

1 medium sized pork loin

1 large jar tomato sauce

Equipment:

cutting board

slow cooker

Cooking instruction summary:

Before chopping, dicing and tossing in the crock, thoroughly wash your veggies. Once you have everything minced and diced, place garlic, onion and tomatoes in the crock pot with a jar of tomato sauce. Carefully place the pork loin in the crock making sure the entire piece of meat is covered with sauce. If needed, add part of another jar or a bit more liquid (water) to the crock.Turn the slow cooker on to low. The low heat and long cooking time will make the pork really tender and will easily break or pull part when done so there is no need to cut into small pieces. Cook on low for 5-7 hours.When ready, pull apart or shred with two forks. We leave it in the crock to do this, but you may take it out and do it on a cutting board if you prefer. Either way be careful not to burn yourself with hot sauce or the edges of the slow cooker. Turn off, remove lid and let cool for about 15 minutes before serving over pasta.

 

Step by step:


1. Before chopping, dicing and tossing in the crock, thoroughly wash your veggies. Once you have everything minced and diced, place garlic, onion and tomatoes in the crock pot with a jar of tomato sauce. Carefully place the pork loin in the crock making sure the entire piece of meat is covered with sauce. If needed, add part of another jar or a bit more liquid (water) to the crock.Turn the slow cooker on to low. The low heat and long cooking time will make the pork really tender and will easily break or pull part when done so there is no need to cut into small pieces. Cook on low for 5-7 hours.When ready, pull apart or shred with two forks. We leave it in the crock to do this, but you may take it out and do it on a cutting board if you prefer. Either way be careful not to burn yourself with hot sauce or the edges of the slow cooker. Turn off, remove lid and let cool for about 15 minutes before serving over pasta.


Nutrition Information:

Quickview
517k Calories
83g Protein
15g Total Fat
7g Carbs
74% Health Score
Limit These
Calories
517k
26%

Fat
15g
23%

  Saturated Fat
4g
29%

Carbohydrates
7g
3%

  Sugar
5g
6%

Cholesterol
230mg
77%

Sodium
774mg
34%

Get Enough Of These
Protein
83g
167%

Selenium
101µg
146%

Vitamin B6
2mg
146%

Vitamin B3
22mg
111%

Vitamin B1
1mg
110%

Phosphorus
859mg
86%

Potassium
1768mg
51%

Zinc
6mg
46%

Vitamin B2
0.76mg
45%

Vitamin B12
1µg
31%

Vitamin B5
3mg
31%

Magnesium
114mg
29%

Copper
0.36mg
18%

Iron
3mg
18%

Vitamin E
2mg
14%

Vitamin C
9mg
11%

Vitamin A
491IU
10%

Manganese
0.2mg
10%

Vitamin D
1µg
10%

Fiber
1g
8%

Calcium
39mg
4%

Folate
14µg
4%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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