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Cumin-Lime Pork Loin (Ultimate Recipe Swap: Slow Cooking)


Without a doubt the slow cooker can be the busy mom’s best friend in the kitchen. Who else will cook for you while you’re gone all day and have a piping hot meal ready upon your return from soccer practice, a business meeting, or an afternoon matinee? As long as you plan ahead, you can make the “crock pot” work for you.

I love using my slow cooker for casseroles, stews, chilis, and for simple meat prep. Roasts and chickens do well with the long cooking time and are tender and ready for you to slice and add them to side dishes or shred and mix them into tacos or burritos.

This past week I made Cumin-Lime Pork Loin. This dish would be fine as a “meat and starch” meal if you served the roast with rice and beans on the side. However, the pork loin turned out so tender, I shredded the meat easily and served it with homemade corn tortillas to make tacos.

This is a quick and easy recipe that you will love.



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Looking forward to seeing what you’ve got cooking!

 

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Comments

  1. Shredded Chicken Tacos
    1 bag frozen boneless/skinless chicken thighs
    (do not defrost)
    1 package taco seasoning
    1/4 cup water
    Place all in crockpot and
    cook on high 4-6 hours.
    Serve in tortillas with all your favorite taco toppings.

  2. Hi,
    Sometime could you post your recipe for homemade corn tortillas? I have a VillaWare tortilla/flatbread maker and make flour tortillas all the time, but I have not yet made corn tortillas.

    Thanks, and I love your blogs.

  3. FishMama says:

    Yes, Margery, it's coming. I have the photos all ready, just need to load them and the directions. I think they're way easier than flour tortillas.

  4. If you were to make this for a freezer meal (without cooking the entire thing)….would you sear pork, set aside, cook onions & spices, then place all in bag & freeze. Day of…thaw, place in crock, w/ fresh lime sliced on top? I’m part of a dinner swap club and am thinking of doing this for the group.

    • I would avoid searing it and then freezing. I don’t like messing with heating the potential bacteria without fully cooking the item. I’d probably just cook it and then freeze, to warm up later at serving time.

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