Onions can be such a drag. I use them a lot in my recipes but I often cut up no more than ½ an onion at once so the noxious fumes don’t have a chance to invade my nose and cause an all-out episode of itching, burning and waterworks. I also make sure to rub my hands on the stainless steel faucet to remove any smelly residue. However, when I was asked to make an army-sized potato-onion gratin last winter I knew I was in trouble. After endless slicing, my face felt like I had stuck it in a bucket of ragweed. Yes, the sensation is temporary but that doesn’t mean it doesn’t suck!
As much as I hate preparing onions, I love the depth they add to a dish. Soft caramelized onions impart an equal sweetness and savoriness; a certain umami to any food, especially meats, and expressly pork. So when a friend of mine posted on Facebook a remedy for the horrid onion reaction, I became way more excited than anyone should probably ever get with this kind of information. What was the answer? Chewing gum. Yep, that’s it. Just chew on a stick of mint gum. Now every time I cut up onions, I get to freshen my breath at the same time. I’d say that’s pretty darn sweet.
Armed with my new arsenal I set out to make onion pork. The most labor intensive part of this recipe is slicing the onions and now they are no longer a chore! And, since it’s made in the slow cooker, you don’t have to steam up the kitchen, slave over the stove or have as many messy dishes. I served the pork in pitas with lettuce, tomato and mustard but you can also use it in burritos, sandwiches, pizza, over mashed potatoes or in a scramble with eggs and potatoes. The possibilities are limitless.
Slow Cooker Onion Pork
www.barbaracooks.com
Servings: 8 • Size: 4 ounces • Weight Watcher Points+: 4
Calories: 122 • Fat: 2g • Carbs: 5g • Fiber: 1g • Protein: 22g
Sugars: 2g • Sodium: 488g • Cholesterol: 30mg
Ingredients:
- 1 Tablespoon green peppercorns
- 1 teaspoon fennel seeds
- ½ teaspoon caraway seeds
- ¾ teaspoon kosher salt
- 2 lb pork sirloin roast, fat trimmed
- 3 medium onions, sliced
- ½ cup dry white wine
- ½ cup water
- 4 dashes Worcestershire sauce
- 1 bay leaf
Directions:
Place the peppercorns, fennel seeds and caraway seeds in a spice blender or mortar & pestle and grind to a coarse texture. Mix in the salt.
Coat the pork roast with the spice mixture. Layer the onions in the bottom of the slow cooker. Place the pork roast on top. Pour in the wine and water and add the Worcestershire sauce. Toss in the bay leaf. Cook on high 6 hours or low for 8 hours.
Break apart the pork with two forks and stir to combine with the onions. Serve as your heart desires.
