shredded italian pork

Here’s hoping this is the last meal I make in the crock pot for at least 8 months.

Not that I don’t love a nice easy slow cooker meal, but I’m ready for light and fresh spring and summer food. I think we all are.

Yesterday was the Irish Stroll in Federal Hill, and it was sunny and about 55 degrees. Naturally, this meant lots of girls in tank tops and flip flops. Inappropriate, ladies. Put a sweater on, it’s still March.

My friend K and I made a new friend while at the stroll, solely because he was wearing a t-shirt that said “Biscuits ‘N Porn” and we had to ask him where this fine establishment was located.

Apparently it’s a real place down in North Carolina where they have homemade biscuits in every flavor imaginable, and while you enjoy your sweet or savory biscuit you can feast your eyes on racks and racks of porn. Can you believe it’s not a chain yet?

The concept made me pretty uncomfortable, as did his subsequent explanation of his messy divorce now preventing him from having a place to stay in NC when he wants to make a trip to BNP.

I think our friendship was just a yesterday kind of thing.

As was the nice weather, because apparently it’s getting cold again this week. Break out your crock pot.

Shredded Italian Pork

adapted from Becky’s Best Bites

serves 6-8

1 lb boneless pork chops

medium sweet onion, diced

2 cloves garlic, minced

28 oz can crushed tomatoes

1 cup beef or chicken stock

1 tbs dried oregano

1 tsp dried basil

1 tsp dried parsley

pinch of crushed red pepper flakes

2 cups broccoli florets

Season the pork with salt and pepper on each side, then sear in a hot skillet until you have a nice brown crust on each side.

Place in the bottom of your slow cooker. Combine the onions, garlic, tomatoes, stock, and seasonings, then pour over the pork. Cook on high for 3 hours. Remove the pork and shred it. Add back into the tomato mixture along with the broccoli. Cook for another 30-40 minutes on high.

I served it over brown rice.