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Receta Slow Cooker Cranberry Pulled Pork in Sugar Pumpkins
by Anne-Marie Nichols

Fit Mama Real Food is a blog by Heather, who is wife to Jacob, and a mom to two young children, Hunter and Zoe. It’s also this month’s Secret Recipe Club assignment!When Heather isn’t blogging, she’s also a fitness instructor, a real food lover and crazy crafter. Luckily, Heather has lots of energy, since her children keep her busy. She’s also very talented and makes gorgeous owl costumes and fox and raccoon masks for her kiddos at Halloween. And even though her children are small, she makes time to cook from scratch, which is marvelous.

I poked around her blog wanted to see if she did any slow cooker recipes . Luckily I found two that looked delightful: Crockpot Berry Cobbler and Cranberry Pulled Pork in Sweet Squash Boats. Which one to choose?

Well, my son Nathan has been telling me he still doesn’t want eat turkey for Thanksgiving and asked me to make him barbecue! Usually I make a crockpot ham with chutney sauce. However, after reading over Heather’s cranberry pulled pork, I thought it would fit his request and be perfect for Thanksgiving with a few changes.

First, I decided to used dried cranberries in my Slow Cooker Cranberry Pulled Pork. This would also make it easier recipe to make year round, too, since it’s hard to find fresh cranberries during the spring or summer. The cranberries are already sweetened, which eliminates the need for the sucanat or any other sweetner.

Second, I decided to serve Slow Cooker Cranberry Pulled Pork in pumpkins instead of squash boats just because that’s the seasonal thing to do. Finally, I tweaked the portions a bit from Heather’s recipe because my pork loin was larger. (It’s hard to find a small pork loin here in Georgia, go figure. Everyone here’s a little pork crazy.)

This would be an awesome recipe to make for a party for a DIY sliders bar. So keep Slow Cooker Cranberry Pulled Pork in mind if you’re doing any holiday entertaining!

Slow Cooker Cranberry Pulled Pork in Sugar Pumpkins

Ingredients

Barbecue sauce, pickles, coleslaw, etc.

Directions

For the pork

In a small bowl, mix together spices. Sprinkle spices over both sides of meat and rub to coat evenly. Place pork loin into slow cooker.

In a medium bowl, mix together dried cranberries, raisins, and broth. Pour on top of the pork.

Cover and cook on low for 10-12 hours, or high for about 5 to 6. Cook until the pork can be shredded easily with a fork.

For the pumpkins

When the pork is nearly ready, wash the outside of the pumpkins. Pat dry with a clean dish towel or paper towel. Then cut the top of the pumpkin off to make a nice lid. Scoop out all the seeds (save them for roasting!) and stringy bits.

Place pumpkin skin side up in a glass baking dish. Add 1/4 inch of water and cover pan with plastic wrap and vent. Microwave on high for about 10 minutes ) until pumpkin is tender but not caving in.

Spoon the pulled pork into the pumpkins.

To serve

When serving, scoop the inside of pumpkin along with the meat. Serve the pulled pork with the mashed pumpkin in bowls or on buns or bread to make pulled pork sandwiches. Add your favorite barbecue sauce, pickles, coleslaw and other favorite pulled pork sandwich accompaniments if you wish.

Prep Time: 20 Minutes

Cook Time: 12 Hours

Total Time: 12 Hours 20 Minutes

Servings: Serves 8 to 10

Serving size: 1/8 to 1/10 of the recipe

More from the Secret Recipe Club!