This is my Cooking Light Slow Cooker cookbook. . . the binding is coming apart, it has food stains, and is one of my prized possessions. It's a staple in my kitchen.
Carribean Style Pork is one particular recipe from this book that I've made over and over again. It is a bit time-consuming initially, but then all you have to do before dinner is cook up some rice. The best part is that it smells great cooking all day long.
1 tsp. olive oil
2 lbs. boneless center-cut pork loin, trimmed and cut into 1 in. pieces
2 cups chopped red bell pepper (large pieces)
6-7 green onions, chopped
Spray slow cooker with cooking spray.
Heat oil in a skillet over med-high heat. Add pork and saute for 3-4 minutes until brown on all sides.
Place pork, pepper, and green onion in slow cooker.
2 Tbsp. hoisin sauce
2 Tbsp. creamy peanut butter (use the real stuff)
1 Tbsp. low-sodium soy sauce
1 Tbsp. fresh lime juice
1 tsp. cumin seed, crushed (I only had ground cumin)
1/2 tsp. salt
1/2 tsp. crushed red pepper
2 garlic cloves, minced
Mix ingredients together in a bowl and pour on top of pork mixture. Stir well.
Cover slow cooker with lid and cook on high for 1 hour. Turn slow cooker down to low and cook for another 5 hours.
Serve it on top of brown or white basmati rice, and top with more sliced green onions. Add a side salad or vegetable. This recipe serves 4-6 people and can easily be doubled.