Slow-Cooked Pork with Chipotle Pumpkin Salsa
Tuesday, 13 November 2012
This recipe features Chipotle Pumpkin Salsa with Roasted Tomatillo, produced by Chef Rick Bayless’ Frontera Foods company. Serving the pulled pork over cooked spaghetti squash instead of on a bun makes this a low-carb meal. Read the entire article by Lois Manno on the Burn! Blog here.
At a glance
1 pork tenderloin, 1.5-2 pounds
Wash the tenderloin and pat dry. Season lightly with salt and pepper. If you’re using a small crock pot like I did, cut the tenderloin into two halves and place it in the crock pot. Pour the entire jar of salsa over the meat, along with the water. Make sure the salsa gets around and under the meat. Set the crock pot on low and cook for the amount of time recommended for your slow cooker. Because tenderloin is lean and a fairly small volume of meat, mine was done pretty quickly (in 4 hours). It’s done when you can pull it apart easily with a fork. Remove the tenderloin onto a plate and shred it.
Take the cooking juice out of the crock pot and place it into a saucepan. Simmer until it has reduced by about half.
Serve the cooked spaghetti squash with the pulled pork on top, and cover with the pumpkin sauce reduction. I enjoyed some sliced dill pickle with mine. Of course, if you want to make a traditional pulled pork sandwich, forget the squash and use bread.
For the Spaghetti Squash:
Pierce the squash in several places with a knife and place it on a cookie sheet. Bake it in a 350 degree F. oven for 1 to 1 1/2 hours, until the squash gives when you press it. Remove the squash and allow it to cool a bit. Cut it lengthwise and scoop out the seeds and the darker orange material around the seeds (you can later roast these seeds, just like pumpkin seeds). With a fork, lightly scrape the flesh—it will separate into nifty strands (hence the name, spaghetti squash).