Copycat Sweet Pork Recipe - Dairy and Gluten Free

COPYCAT SWEET PORK RECIPE {PRESSURE COOKER OR SLOW COOKER}

Note: In this recipe double check all seasonings and sauces are in fact gluten free

INGREDIENTS

SEASONING MIXTURE:

•  1 tablespoon cumin
•  1 tablespoon regular or smoked paprika
•  1 tablespoon onion powder
•  1 tablespoon chili powder
•  1 tablespoon garlic powder
•  2 teaspoons salt (I use coarse, kosher salt)
•  1/2 teaspoon black pepper (I use coarsely ground)

PORK:

•  3-5 pounds boneless sirloin pork roast or pork shoulder roast
•  1 cup root beer or cola soda
•  1 cup green salsa or enchilada sauce

SAUCE:

•  2 cups red enchilada sauce (see note for homemade version)
•  1/2 cup light or dark brown sugar
•  8 ounces chopped green chiles (blend for smoother texture, if desired)
•  1 cup green salsa or enchilada sauce

INSTRUCTIONS

1. Combine all the seasoning ingredients together in a small bowl. Measure out 2 tablespoons of the mixture and save for later.
2. Cut the pork roast into large chunks (4-6 inches) and rub the remaining seasoning mixture (not the reserved 2 tablespoons) evenly over all sides of the pork.
3. Pressure cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of an electric pressure cooker. Stir to combine. Add the seasoned pork. Secure the lid, set the valve to seal and cook on high pressure for 55-60 minutes. Let the pressure naturally release for 10 minutes and then quick release the remaining pressure.
4. Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the pressure cooker. Add the pork back to the pressure cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Heat through using the saute function (stir often to avoid sticking) or slow cooker function (high for 30 minutes or so). Keep warm until serving.
5. Slow cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of a slow cooker. Stir to combine. Add the seasoned pork. Cover and cook on low for 8-9 hours or high for 5-6 hours until tender. Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the slow cooker. Add the shredded pork back to the slow cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Cover and cook on high for 15-20 minutes until heated through. Keep warm until serving.

NOTES

Freezing: this cooked pork freezes amazing well. When I freeze, I don't bother heating through on the last step (once the red enchilada sauce and other ingredients are added) since the pork will heat through when thawed from the freezer and ready to serve.

Seasonings: make sure to use seasonings (especially chili powder) that you already love the flavor of. Chili powder, in particular, varies in spiciness so if you don't want a lot of heat, use a brand that is mild.

Root beer or Coke: I've used both in this recipe (separate batches); delicious results either way.

Salsa/Enchilada Sauce: For storebought green salsa, I've used both Herdez and Trader Joe's. I haven't used storebought green enchilada sauce, but I have used this homemade version. I usually use storebought red enchilada sauce (Las Palmas mild), but I think the enchilada sauce from this recipe would be a great homemade version. Again, just like the seasonings, what is most important is using a brand/recipe of green or red enchilada sauce or salsa that you really, really love the flavor of.

Recipe Source: Mel's Kitchen Cafe

Pressure Cooker or Slow Cooker Chicken Corn Chowder- Dairy and Gluten Free

PRESSURE COOKER or Slow  Cooker CHICKEN CORN CHOWDER

INGREDIENTS

•  3 cups gluten free chicken broth (I use low-sodium)
•  3 cups (15 ounces) gluten free frozen corn kernels
•  2 pounds Yukon Gold potatoes (about 6 to 8 medium potatoes), peeled and cut into 1/2-inch pieces
•  1/2 to 1 cup small diced celery (about 3-4 stalks)
•  3 cloves garlic, finely minced (or 1 teaspoon gluten free garlic powder)
•  1 bay leaf
•  1/2 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon gluten free black pepper (I use coarsely ground)
•  1 to 2 pounds boneless, skinless chicken breasts, cut into 2-inch strips
•  (gluten free) Crumbled bacon and chopped chives or green onions, for garnish

INSTRUCTIONS

1. In the insert of a 6-quart pressure cooker, add the broth, corn, potatoes, celery, garlic, bay leaf, salt, and pepper. Give the mixture a good stir to combine.
2. Season the chicken pieces lightly with salt and pepper and place them on top of the other ingredients. Don't stir. 
3. Secure the lid on the pressure cooker, set the valve to seal, and cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes before quick releasing the remaining pressure. 
4. Remove the cooked chicken from the pressure cooker to a plate or cutting board. Shred or cut into bite-size pieces. Remove the bay leaf from the soup and discard.
5. Ladle out about 3 cups of the soup into a blender and puree until smooth (take care to vent the lid just a bit since hot liquids will expand when blended). Stir the pureed soup and shredded chicken back into the pressure cooker. 
6. Heat through, if needed (the soup should still be plenty warm). Season to taste with additional salt and pepper, if needed. Serve with crumbled bacon and chopped chives or green onions.

NOTES

Slow Cooker: I haven't tried this in the slow cooker yet myself but the original recipe was written for a slow cooker and should work great. For the slow cooker, don't cut the chicken into smaller pieces as noted in the ingredient list - keep the chicken breasts whole so they don't dry out. Add the following to the slow cooker and toss to combine: potatoes, celery, garlic, bay leaf, salt and pepper. Spread the mixture into an even layer. Top with the chicken breasts (seasoned lightly with salt and pepper). Add corn in an even layer on top and pour broth over everything. Don't stir. Cover and cook on high for 4-5 hours or on low for 7-8 hours. 

Make sure all your items are gluten free.  

Recipe Source: Mel's Kitchen Cafe