I love my creek very much. I love laying in bed with my window open, hearing it trickle under the blackberry bushes overhanging its banks.
Every time I go to the creek I see something new and beautiful. The other day it was towering stalks soaring up through the morning glories with these ethereal pink blossoms dangling from the tops. Do any of you know what they are?
Today I was delighted to discover the blackberry bushes covered in plump, ripe berries. I popped a few in my mouth, delighting in the sweet juices warmed by the sun.
It’s been dark and rainy here the last few days, and since I’ve been unwell, the crockpot has become my new best friend.
My latest favorite dish is Ginger Lime Shredded Pork over whole grain basmati rice. I made a marinade of carrots, ginger, garlic, Hoisin Sauce, Soy Sauce and red wine and basted a lovely pork roast with it. I slow-cooked the roast about 6 hours, turning it every 30 minutes to let those delicious flavors sink into the meat. Then I cranked up the heat a bit, added a cup of diced green beans and some lime juice and cooked it for another hour until the meat was falling apart and the green beans were cooked but still pleasantly crunchy. Oh boy – did my house ever smell good!!
What is your favorite crock pot recipe?
Ginger Lime Shredded Pork
1/4 cup olive oil
5 medium carrots, sliced in rounds
4 garlic cloves, minced
4 green onions, minced
1 4″ piece fresh ginger, peeled and minced
2 tablespoons soy sauce
1 cup red wine
1/4 hoisin sauce
1 pork roast
1 cup green beans, diced
3 limes, juiced
pepper and salt to taste
Whole grain Basmati rice, prepared
- Set crock pot on low and add first 8 ingredients, stir until mixed.
- Add pork roast and baste.
- Cover and cook on low for 6 hours, basting with sauce every 30 minutes.
- Add green beans and lime juice, turn crock pot on high and cook for 1 more hour.
- Remove pork roast and let cool slightly, then shred.
- Serve with sauce over rice.