YOUR SOLIN GENERATED RECIPE
Tender Slow Cooker Pulled Pork with Crispy Roasted Vegetables
Savor the comforting flavors of tender slow-cooked pulled pork paired with a medley of crisp, lightly roasted vegetables. This dish combines succulent pork with vibrant broccoli, sweet carrots, and red bell pepper, all finished with a drizzle of olive oil and a sprinkle of aromatic spices for a beautifully balanced plate.
INGREDIENTS
4.5 oz Pulled Pork (Pork Shoulder, cooked)
1 cup chopped Broccoli
1 medium Carrot, sliced
0.5 cup chopped Red Bell Pepper
1 tsp Extra Virgin Olive Oil
1 tsp Garlic Powder
1 tsp Smoked Paprika
Salt and Black Pepper to taste
PREPARATION
If preparing the pork ahead of time, season a pork shoulder with salt, pepper, garlic powder, and smoked paprika. Place it in your slow cooker with a splash of water or broth, and cook on low for 6-8 hours until it’s tender and easy to shred. Once cooked, use two forks to pull the meat apart.
Preheat your oven to 425°F for the roasted vegetables.
In a mixing bowl, toss the chopped broccoli, sliced carrot, and red bell pepper with extra virgin olive oil, a pinch of garlic powder, smoked paprika, salt, and black pepper.
Spread the vegetables onto a baking sheet in a single layer. Roast in the oven for 15-20 minutes until they begin to crisp at the edges.
Plate a serving with a portion of pulled pork (approximately 4.5 ounces) and a generous serving of the crispy roasted vegetables.
Enjoy your nutritious and balanced meal that beautifully marries the tender, savory pork with the naturally sweet and lightly charred vegetables.