This Recipe Saved My Crock-Pot From Being Left At the Curb!

This is a basic crock-pot 101 that nails it on flavor and versatility.

I really stink at using the crockpot, or slow cooker, as some of my sisters in the South call the handy-throw-everything-in-and-forget-about-it kitchen appliance.
I am not sure if I had a bad crock-pot experience as a child or what. Nothing that a few batches of cookies therapy won’t cure, but still. I really think it is because the only thing I knew how to make was the pot roast with onion soup mix, potatoes, and carrots. Not bad, but not something you want to eat very often. The potatoes and carrots were yummy, don’t get me wrong, but they were coated with a layer of grease from the meat. I felt like I should serve it with a kale smoothie as a clean-out for my system.

The potatoes and carrots were yummy, don’t get me wrong, but they were coated with a layer of grease from the meat. I felt like I should serve it with a kale smoothie as a clean-out for my system.

My crock-pot is in the top shelf all the way in the back, right next to the fondue pot. I need a chair to reach it and when I do, I usually have to wash the dust off before I can use it. I have considered several times giving it away but am always hopeful that “One Day I will get the hang of this and when I do it will make my life so much easier!”
Well, I think that day may have arrived!
I just purchased a huge tenderloin cylinder from Costco. The price was 1.99 a pound and it had a $2.50 discount per package at the register. Too good of a deal to pass up.

So, with renewed optimism,  I looked up recipes as soon as I got home. This one looked amazing.

This is what Juli at Flirting With Flavor has to say about this easy to create recipe that your family will love!

A sweet heat pulled pork with just the right amount of that fresh pineapple goodness, all cooked up in a crock-pot for long roasting depth of flavor and deliciousness!

GO TO THE NEXT PAGE FOR THE INGREDIENTS AND DIRECTIONS.

Quick Tip: This is a perfect way to get your meat ready for a fun twist on enchiladas so go ahead and fill up a quart sized bag, label it, and put it in the freezer for later!

Photo and recipe courtesy of Juli at Flirting With Flavor. 

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