For my family, as September rolls in, there’s a coming together, an almost imperceptible drawing in. A return to routine, a return to hard work, a return to family. Long summer nights at the beach give way to after-school sports and homework.
Historically, fall has me craving meals around my table. Candlelit and slow, I crave that centered moment when we sit down to dinner, eager to look our favorite people in the face and ask, “So, anything weird happen today?” This is a much better starting question for teenagers than the run-of-the-mill, “So how was your day?”
If I am to be present in that moment, a little planning is needed on my part. Crock-Pot or Instant Pot recipes are really helpful on those September weeknights. They bring wholesome, homemade meals to my family, the ones that regulate our nerves and make us sleep well!
This slow-cooked green-chile pork made its way into my rotation last year. And it’s very good! I like to source my pork locally—we have an abundance on this island! I take 5 minutes in the morning to set this up in my Crock-Pot; my home always smells fantastic when I walk into it.
Slow-Cooked Green Chile Pork
Ingredients:
- 4-5 pounds of pork butt or shoulder, trimmed, rinsed and dried
- 1 jar green enchilada sauce (I like the Siete brand)
- 1 7-ounce jar fire-roasted diced green chiles
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons dried oregano
- 1 brown onion, thinly sliced
- 8 garlic cloves, roughly chopped
- 1 tablespoon Maldon Sea Salt Flakes
- Add fresh cilantro for serving
Method:
Crock-Pot method: Add all the ingredients to the pot and cook on the medium heat setting for 6-8 hours, or until the meat shreds easily with the touch of a fork.
Instant Pot method: Add all the ingredients to the pot and cook on the pressure-cook setting for 2 hours, or until the meat shreds easily with the touch of a fork. Allow to cool for about 10 minutes after cooking before releasing the seal.
This is such a wonderfully versatile way to cook meat; you can use this pork in quite a few recipes, as you will probably have some leftovers! I love to feature it in enchiladas, tacos, Mexican rice soup, and of course, the humble quesadilla. My favorite way to use this is in simple burrito bowls. Pair the pork with coconut rice, cilantro-lime coleslaw, fresh mango and avocado.
Cilantro Lime Coleslaw
Ingredients:
- ½ head red cabbage
- ½ head green (or white) cabbage
- ½ red onion
- 4 tablespoons olive oil
- Juice of 1 lime
- 1 tablespoon honey
- A handful of chopped fresh Thai basil, cilantro and mint
- ½ teaspoon sea salt
Method:
Using your food processor or a very sharp knife, finely shred cabbage and onion. In a bowl, mix the remaining ingredients until well combined. Pour the dressing over the cabbage and onion, then give it a good toss.
That's it! Your salad is ready!
I love this most with Mexican-themed meals, especially with mango added!
Bio: Bethany Reid is a foodie and cook living and working on the Big Island of Hawai'i. Inspired by the seasonal bounty of our island, her years spent living in Europe and South Africa deeply inform recipe creation and the feeling around her tables. Bethany is driven by creating connected moments around beautifully designed food experiences! Her company makes your food dreams come true, whether at a wedding or dinner on the beach with your besties. CommunityEats.com.