• Courtney LeVesque

Loaded Pork Hash


This is an easy crockpot recipe and one I have to share. If you're on the go, shuffling to and from, or just don't want to spend your "free time" in the kitchen, using the crockpot is a game changer!


In our house, we use wild game primarily, so feel free to use any protein you'd like to. I like to cook my pork shoulder roast (or tenderloin) on low for the day. If you are short on time, you can cook on high too -- do what works for you.



I'll give you a little heads up, make extra! This is perfect for breakfast, just top with a fried egg or two and start your morning right!


Ingredients:


2 medium potatoes

2 Tbsp 100% organic ghee grass-fed (sub EVOO, avocado oil or butter)

1/2 cup onions

2 cups cabbage

1-2 apples

1 tbsp thyme

1/4 tsp caraway seed

1/4 tsp Himalayan pink salt

black pepper to taste

1/4 cup cilantro, chopped

1/4 cup carrots

1 pound pork loin or protein of choice

2 cups chicken broth

4 cloves garlic, minced


Prepare:


1. Chop 1/2 an onion and put it in the bottom of your slow cooker with 2 tablespoons minced garlic. Then place your roast on top of the onion, and garlic. You can sprinkle with seasoning of choice, or rub the roast with a rub of choice (optional).


2. Add in two cups of organic chicken stock or bone broth. We love to add fresh chopped basil and cilantro on top of the roast -- get creative here.


3. Cook on high for 6-7 hours, or on low for 9-10 hours depending on your needs. *always make sure pork (or other protein) is cooked thoroughly- check the size and cooking recommendations.


4. Wash your potatoes and peel if desired. Use a food processor or knife to thinly chop the potatoes (about 1.5" or so).


5. In a large skillet heat ghee over medium heat, once the butter is shimmering, add in chopped potatoes and the other 1/4 onion. Stir them occasionally to allow them to cook evenly, about 6-8 minutes).


6. While these cook, prepare your apple and cabbage. You may peel the apple if you would like, or you can leave the peel. Core apple and slice thinly. Use the food processor or a knife to shred the cabbage.


7. Stir in the apple and cabbage into your skillet, cover and let cook for 3 minutes, then remove the lid and allow to cook an additional 2-3 minutes.


8. Layer the mixture with your snipped thyme, caraway seeds, salt, and pepper. Mix well.


9. Dish the skillet mixture onto plates and top with your pulled pork roast. Garnish with cilantro and add a couple of spoon fulls of the pork broth if desired.


Enjoy!


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Fall Creek, OR 97438

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