Friday, August 30, 2013
Now that we’re in the last weekend of fall, I’ve been thinking a LOT about the upcoming season. I’ve figured out that autumn is going to be extremely short for us this year. In fact, John and I will only sleep in our apartment TOGETHER for 8 nights of the whole month! How crazy is that?!
John’s flying out to London for work for a week starting Tuesday, that leaves us 2 nights of September together. I will follow him Thursday for a long weekend together. I’ll return to NYC alone where we will spend 2 nights together. Then, we leave and go away apple picking with my family (my favorite autumnal tradition).
We get back Sunday night and I leave for Chicago until Tuesday night for MY work. Then, we have 2 nights together and we leave for our Europe adventure. We get back the 29th and have 2 nights in our apartment until the end of September. This is a long way of saying that even though summer has been in full swing the last few weeks, we’ve been trying to immerse ourselves in fall – for your benefit of course. And this crockpot recipe is the first of many of my new favorites!
Serves: 8 (8 sandwiches)
1/4 cup chipotles in adobo sauce
3 tablespoons brown sugar
2 tablespoons spicy brown mustard
2 tablespoons paprika
2 tablespoons garlic powder
1 12-ounce beer (I like darker beers for this)
1 pork loin
1 tablespoon salt
3 tablespoons black pepper
8 potato hamburger buns
In a small bowl, combine chipotles in adobo sauce, brown sugar, mustard, paprika, garlic powder, and beer. Pour the sauce into the crockpot. Season the pork loin with salt and pepper. Nestle the pork loin into the sauce. Turn the crockpot onto low heat and set for 6-8 hours of cooking. After it is finished, pull the meat with two forks and return it to the sauce, stirring well. Spoon the meat onto the hamburger buns and serve immediately.
If you’re feeling really adventurous, I love this sandwich topped with my favorite Salt Lick Slaw!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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