Saturday, January 5, 2013
I love chicken and cooking it in my crockpot, but I also like to try and add some variety in the meals we have. For that reason, I featured a few pork and beef dishes in our meals this month. This Mexican Spiced Paleo crockpot meal is delicious, but keep an eye on the temperature. If the inside has reached a max of 170 degrees, then you can stop the cooking, even if the time is not up. This will keep the meat from becoming dry, which happens after 175 degrees. Enjoy!
2-3 lb. pork loin. (buy the thicker version put out by stores and not the skinny prepackaged kind.)
1 tsp. kosher salt
pepper to taste
1 onion sliced
2 bay leaves
1/4 tsp red pepper flakes
1 tsp cumin
1 tsp oregano
1 1/2 cup water or organic beef/chicken stock
Step 1: Combine all ingredients and place in a ziplock freezer bag. Remove all air before sealing it shut and freezing.
Step 2: Take out the meal the night before and defrost in the fridge.
Step 3: Place the bag of ingredients in your slow cooker on high for 4 hours or low for 6.
Want more Paleo crockpot meals and meals that are sugar detox friendly? Check out this month's freezer to crockpot cooking post.