SAM_2391

1 large pork roast, rubbed with seasonings of choice

I used:

  • 2 teaspoons freshly ground black peppercorns
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon ground cumin
  • 3 tablespoons paprika
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper

 

SAM_2390

Place spinach, chard or other greens in bottom of large crock pot.  Chop onion and carrots and place on top of greens.  Pour 1/4 bottle Trader Joe’s Spicy Peanut Vinaigrette over veggies.  (you may want to add some red pepper flakes, as the “spicy” is overstated.  Still delicious though and smells wonderful while it’s cooking).

Place roast on top of veggies.  Cook on low 8-10 hours.  Shred and add the rest of the dressing in and cook on high for 30 minutes.

Cook udon noodles according to directions.  Toss with shredded pork.

I served this with some leftover butternut and acorn squash and a broccoli slaw.

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