More clean eating! Just kidding.
I’ll just call this good-times-giddy-pants eating. Stick-to-ya-ribs eatin’. Ain’t-nothin’-wrong-wid-it eatin’.
And slow cooked pork! With a bunch of smoked paprika in it. Glory hallelujah.
Who rightly cares if it’s July, it’s easy and succulent and PASTA.
. . . and slow cooked pork!
You can pick any pasta you dig, but this time I went with pappardelle, because I like to botch the pronunciation.
How do you say it? PAP-ar-DAY-LAY? Pahp-er-dell-eh? Poop-ur-dee-lee?
But really how do you say it?
Find two of the best looking beefsteak tomatoes you can find, and throw them in the pot. After hours in the cooker, all those juices will make the most gawgeous sauce. And with tomato paste, lots of onion and garlic and smoked paprika, your house and summer and life shall be deemed fit for a king!
Maybe just king of whatever hill, but still, a king!
Slow Cooker Pork over Pappardelle Pasta:
What it took for 4:
* 1 1/2 pound pork loin, trimmed of any excess fat
* 1 white onion, thinly sliced
* 4 cloves garlic, minced
* 2 large beefsteak tomatoes, roughly diced
* 2 Tbs. tomato paste
* 1 Tbs. smoked paprika
* good pinch of salt and pepper
* 1 pound papperdelle noodles
* parsley and parmesan shavings, for garnish
In a slow cooker, combine the pork, onion, garlic, tomatoes, tomato paste, smoked paprika, and a good pinch of salt and pepper. Cook for 6 hours, stirring and turning the pork every once in a while.
After a few hours, shred the pork with two forks (right in the pot!). Let it cook another hour or so. Taste it. What does it need? If you want more depth, maybe a couple of Tbs. of honey or sugar.
Cook the pappardelle in a large pot of boiling water. Drain and serve with a gigantic mound of shredded pork on top. Garnish with parsley and parmesan cheese!
PASTA. . . and slow cooked pork!