I went to the doctor the other day because my right arm/shoulder has been hurting these past few weeks. She is suspicious that I’ve developed tendinitis due to overuse in the kitchen. So rather than tone-down the cooking marathons, I’ve started physical therapy twice a week for the next 12 weeks.
All of the exercises I’ve been prescribed are really, really awkward. None of them could be considered a fluid, graceful movement. Each one of them requires me to do this awesome thing with my neck where I pull my chin back as far as a can, providing me with additional chins and an uncanny resemblance to Honey Boo Boo’s mom.
I’m supposed to do them EVERY TWO HOURS. Who has time for that? I’ve taken to hiding in the bathroom at work and doing them while I’m washing my hands. It’s just a matter of time until someone walks in on me while I’m doing my best Jabba the Hutt impression.
Okay, enough complaining. On to the food…
I tried this pork recipe from Gina over at SkinnyTaste a few years back and fell in love with it. I’ve adjusted it to suit my own preferences over the years, and have taken to serving it over a bed of egg noodles. One of these days I’m going to find the time to make my own noodles, but until them I’m perfectly content to keep using the dried store-bought variety.
Like many women who work in or out of the home, I love anything I can cook in a crockpot. I throw this together quickly in the morning before going about my day, and when I come home the house smells incredible and my dog is salivating all over the furniture.
The pork is deliciously salty with a wonderful tang from the vinegar and spice from the peppers. Warm, comforting, filling, and totally savory.
Pull out your crockpot and get cooking!
The Wanderlust Kitchen, recipe adapted from Gina @ SkinnyTaste
10 minPrep Time
8 hrCook Time
8 hr, 10 Total Time
- 1.75 lb lean pork center loin
- 1/3 c. low sodium soy sauce
- 1/4 c. apple cider vinegar
- 1/4 c. rice vinegar
- 1/3 c. water
- 5 cloves garlic, peeled crushed
- 6 ground peppercorns (about 10-12 turns of the grinder)
- 5 whole bay leaves
- 2 jalapeño, stemmed and seeded, chopped
- 2 tbsp chopped green onions, for garnish
- Place pork, soy sauce, vinegars, water, garlic, ground pepper, bay leaves, and jalapeños in a 3 quart or large slow cooker. Cover and cook on low heat for 7 to 8 hours.
- Remove the pork, shred with two forks and put it back in the crock pot for another half hour to soak up some flavors from the sauce.
- Cook the egg noodles according to manufacturers instructions.
- Remove and discard the bay leaves from the slow cooker. Serve the pork over the egg noodles and top with chopped green onions.