Slow cooker in the summer? Do you guys do this?
I know we immediately associate using our slow cookers in the fall and winter but do you use yours in the summer too? The summers are probably when I’m running around the most. . hauling the kids back and forth from summer camps and other stuff. I mean, I understand not using it if you don’t have A/C in the house or on a really hot day but otherwise, you guys, the slow cooker rocks in the summer too!!
I made this recipe on a day where we had a million and one things to do, seared my pork shoulder and put it in my slow cooker, along with the dried herbs, garlic, seasonings and crushed tomato sauce (that’s it! this recipe is Whole30 approved) and when dinner time came around, we were ready to roll. . and my kitchen smelled amazing. I’ve since used my slow cooker to make this (you’ve got to check out Cheryl’s recipe!) and this for my family.
A dish like this makes the remaining 16 days doable. #whole30 #itsstillhardashell #stayingfocused
And I have to stop and talk about this mashed cauliflower for a moment. Cauliflower mash, cauliflower purée, mashed cauliflower. call it what you want. And if you follow the Paleo diet, this is nothing new. But a few of my ingredients might be?
All you need is a food processor. And you let that thing run until the cauliflower is smooth. Looks delicious, right?!
This mashed cauliflower is a great, tasty and lighter alternative to mashed potatoes. I roasted my cauliflower first but you can also steam the cauliflower, rather than boil it. Steaming works better than boiling for this purée because boiling leaches flavor and some nutrients out of the cauliflower. So, don’t boil your cauliflower!
And you have to try this recipe! Have you had mashed cauliflower before and have a fabulous recipe? If so, please share below!
- 1 to 2 lbs. pork shoulder
- salt and pepper + more for the slow cooker
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves; minced
- 1 28 oz. can crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 medium to large sized cauliflower head, cut into florets
- 1 to 2 tablespoons extra virgin olive oil
- salt and pepper
- ¼ cup almond milk
- 1 tablespoon ghee (or butter) + more if needed
- 2 to 3 garlic cloves; minced
- fresh chives, finely chopped
- Season both sides of the pork with salt and pepper. Using a large sized pan over medium high heat, heat the olive oil and after a minute or so, sear the pork on one side. After a few minutes, flip and sear the other side until nicely browned. Remove from the pan and place into your slow cooker.
- Add in the minced garlic, crushed tomatoes, dried thyme, oregano and parsley. Season with more salt and pepper. Mix together and ensure that all of the pork is covered completely by the tomato sauce. Add a bit more if needed.
- Cook on low for 6 to 8 hours or on high for at least 5 to 6 hours. The pork should easily break apart with forks.
- Preheat your oven to 400 degrees. Using a parchment paper covered baking sheet, toss on the cauliflower florets and drizzle with olive oil and season with salt and pepper. Roast in the oven for about 15 minutes. You just want the cauliflower roasted and softened but not browned too much.
- Remove from the oven and let cool for a few minutes. Place the roasted cauliflower into your food processor, along with the almond milk, ghee, minced garlic and season with salt and pepper. Pulse until completely smooth. Taste and season with more salt and pepper if needed.
- To serve: top the mashed cauliflower with the pulled pork and some sauce and top with some fresh chives. Enjoy while hot.