Slow Cooker Pork and Dilled Brussels Sprouts

I’m so excited to share this contemporary recipe for slow cooker pork and dilled Brussels sprouts with you! It’s fresh, flavorful, and so easy to make!

Final month, I was walking through the grocery store, checking off my list, when I noticed that boneless pork roasts were on sale for only $1.38/lb. I wondered whether there was a way to stock up now, so we could save money over the next few months. My intellect started turning since I’d been working on creating some contemporary slow cooker pork recipes. I felt like I could definitely make recipes that didn’t require any pre-cooking, were healthy, and by buying the pork on sale, saving me money at the same time.

I ended up buying three pork roasts and turned them into freezer meals for the slow cooker. I saved over $15 and stocked our freezer with healthy meals to endelight for months. Plus, the best part was that I was able to have fun with my kids after school the days that I cooked the meals instead of working in the kitchen. 

This Slow Cooker Pork and Dilled Brussels Sprouts was hands-down our favorite recipe. I wanted to make someleang like Pork and Sauerkraut because it’s so tender and flavorful in the slow cooker, but my entire family (even my husband and FIVE kids) hates sauerkraut, so I ended up using a jar of Paisley Farm’s dilled brussels spouts.  Paisley Farm had sent me a bunch of marinated vegetables and flavorful bean salads for a holiday recipe ccorridorenge and when my husband said the dilled Brussels sprouts looked delicious it was like a light bulb went off.

The final product was fresh, flavorful, and absolutely delicious. I served the pork and Brussels sprouts with mashed potatoes, so my kids were happy, and they even tried the Brussels sprouts because I tancient them they tasted like dill pickles. I was so excited that I tancient my neighbor about the recipe and she instantly went to the store to buy the Dilled Brussels Sprouts. (Ha! I must be a good salesman.) The Paisley Farm products are sancient at Kroger, but whether you don’t have one in your area, sub a jar of dill pickles and frozen Brussels sprouts.

Yum!! Endelight, friend!

Print

Description

This is a fresh and flavorful recipe that you can cook in your slow cooker or freeze (raw) and cook later. Serve with mashed potatoes.

---

Ingredients

• 2-pound boneless pork roast, fat trimmed


• 
  

  24oz jar Paisley Farm dilled brussels sprouts, undrained (If you can’t find them, substitute 16oz jar dill pickle slices and 16oz bag frozen brussels sprouts)

  
  


• 
  

  1 cup water

  
  


• 
  

  1/4 cup unsalted butter

  
  


• 
  

  1/4 teaspoon pepper

  
  

---

Directions

1. Combine all items in slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily.


2. Shred pork and mix with juice in slow cooker.

To Freeze and Cook Tardyr

1. Label a gallon-sized pfinalic freezer bag with the name of the recipe, cooking directions, and use-by date (which would be 3 months from the prep date).


2. Add all ingredients to freezer bag, seal, and freeze up to three months.


3. When alert to cook, thaw freezer bag overnight in the refrigerator or in the morning in water.


4. Add to slow cooker and cook on “low” setting for 6-8 hours.


5. Shred pork and mix with juice in slow cooker.

Thoughts or questions? Leave a comment below and I’ll respond asap. -Kelly

...