Pork Stoup

Chuck is new to the slow cooker.  He didn't want to use it until it was the only way to get the pulled pork cooked for my birthday since no one was going to be around to watch it on the grill.  He absolutely loved the result.  A week or so later we had planned on going skiing and he said he'd thought up another slow cooker recipe.  I think he's hooked.  We didn't end up skiing but we did have a day full of watching sports planned for Sunday (Daytona 500 and Michigan State basketball).  

He put everything together on Saturday evening and was able to just pop the pot into the warmer Sunday morning and let it hang out all day.  This is the result:

Pork Stoup

Ingredients:

     2 lb.       Pork sirloin roast, cut into large chunks

     Pork rub:
          1 t          Cumin
          1 t          New Mexico Chili Powder
          2 T         Flour
                        Kosher Salt
          1 t          Cracked black pepper

     Bed for cooking the pork:
          4          Stalks of celery in 3/4" sliced
          1/2       Onion, chopped
          3          Carrots, sliced
          3          Leeks, sliced with leaves cut off
          1/2      Green Bell Pepper, coarsely chopped
          1          Red jalapeno pepper, seeds removed
          1 lg.     Baking potato, coarsely chopped
          2          Garlic cloves, minced

     On top of veggie bed:
          1 T     Kosher salt
          1 t      Cracked black pepper
          1 t      Dried oregano
          1 t      Dried thyme
          3        Bay leaves
     
     On top of pork:
          15 oz can   Diced tomatoes, with juice
          2 c.             Chicken broth

Directions:
  
     1:     Prepare all of your veggies and put into slow cooker. Tip from Chuck:  Slice then 
                   wash the leeks to get rid of the dirt in them. He puts them through the salad 
                   spinner too. Then top the veggies with the salt, pepper, oregano, thyme, and bay 
                   leaves.

     2:     Sprinkle the cumin, chili powder, flour, salt and pepper on the pork completely coat 
                      them and place into the pot on top of the veggies.

 

     3:     Pour the can of diced tomatoes, chicken broth, and  a sprinkle of salt and pepper.

     4:     Cook on low for 8 hours.  Skim the fat off of the top of the soup (there was about 1/3 
                   c. in ours).  Tear apart each piece of pork (should shred easily) either in the pot or 
                   remove, shred, and return to the pot.  Then serve!

And for fun, here is my cold pup Oliver after a bath, snuggled up with Chuck on the couch.  Pretty spoiled!