Pulled Pork Stuffed Peppers

We just moved and we’ve been eating less than appetizing things.  We even had Burger King on moving day and it was truly awful.  So, while I wouldn’t exactly call this health food, I would call it satisfying, delicious and better for you than something you ordered while sitting in your car. The idea came to me the other day and I had to try it. So, here’s my take on combining two of my favorite things – Pulled Pork Stuffed Peppers.  (Also, my camera battery was dead from the move – so please forgive the phone photos. =)

• 1 half picnic pork roast
• 1 28 oz. can fire roasted chopped tomatoes
• 1/4 c. cider vinegar
• 1/4 c. balsamic vinegar
• 1/4 c. Worcestershire sauce
• 2 tablespoons ketchup
• 2 tablespoons Dijon mustard
• 4 tablespoons honey (adjust to your desired sweetness)
• 2 teaspoons liquid smoke – I used Mesquite flavor
• 2 onions, chopped
• 3 cloves garlic, chopped
• 1 big pinch red pepper flake
• 4 bell peppers, halved and seeded
• sharp cheddar cheese

In a large pot, or your stove top safe, slow cooker insert, brown the meat on all sides.  (I don’t trim the fat at this point.  I leave it on for flavor and trim it when I shred the meat.

Remove and set aside. Add the onions to the pot with a big pinch of salt and let them brown a bit.  Meanwhile, in a large bowl, combing the vinegars, Worcestershire, ketchup, mustard, liquid smoke and honey.  Whisk well and set aside.

When the onions are a bit browned add the garlic and red pepper flake, when the garlic is very fragrant, put the meat back in and pour the sauce over the top.  Cook on low for as long as you can.  I never take my own advice here and I hear that if you cook it on low for ten hours, the meat just falls apart.  I cooked mine for six and the meat was falling off the bone, but a little more difficult to shred.

Pull the meat from the slow cooker and allow it to sit a bit – so that it’s cool enough to handle.  Remove any fat that you don’t want and shred the beef – I used the two fork method, but eventually resorted to just pulling it by hand.  Add the shredded pork back to the pot stir well and cover.

Rub a little olive oil on the peppers, place them on a lined broiler pan and scoop the pork mixture into it.  Preheat the broiler.  Shred cheddar cheese over the top of each pepper and place under the broiler until the cheese is bubbly and the peppers have softened a pit.  Mine were done in less than ten minutes.

We served them with coleslaw and salad and they were delicious! Extremely satisfying and a very nice, “First Real Meal in Our New Home”.

There was plenty of meat left over – and I saved the bones and fat for soup and greens. Frugal and delicious!

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