Best 3 Crock Pot Pork With Brussels Sprouts Almonds And Bacon Recipes

Indulge in a culinary symphony of flavors with this hearty and delectable crock-pot pork dish, where tender morsels of pork shoulder are harmoniously paired with roasted Brussels sprouts, crunchy almonds, and smoky bacon. The slow-cooking process in the crock pot allows the pork to become fall-apart tender, while the vegetables retain their vibrant textures and flavors.

This recipe offers a delightful blend of sweet and savory notes, as the natural sweetness of the Brussels sprouts and almonds is perfectly balanced by the salty, smoky bacon. The addition of a tangy Dijon mustard sauce adds a touch of piquancy to the dish, further elevating its taste profile.

But that's not all – the article also features three additional tantalizing recipes that are sure to satisfy your cravings. Learn how to prepare a quick and easy pork tenderloin dish with a zesty lemon-herb sauce, perfect for a weeknight dinner. Discover the secrets of creating succulent pork chops smothered in a creamy mushroom sauce, a classic combination that will impress your family and friends. And for a flavorful twist on a classic, try the recipe for savory pork loin roast with a tangy cherry sauce, which brings a burst of fruity sweetness to the tender pork.

Here are our top 3 tried and tested recipes!

SHAVED BRUSSELS SPROUTS WITH BACON AND ALMONDS

Shaved Brussels Sprouts with Bacon and Almonds image

Brussels Sprouts are shredded like cabbage and quickly sauteed in bacon drippings with garlic and almonds. This recipe has made Brussels sprouts lovers out of haters.

Provided by Boomdog02

Categories Side Dish Vegetables Brussels Sprouts

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

4 pounds Brussels sprouts, trimmed and thinly sliced
6 slices bacon, chopped
⅓ cup sliced almonds
2 tablespoons minced garlic
2 tablespoons red wine vinegar
salt and pepper to taste

Steps:

Fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
Add the garlic and almonds to the fat in the skillet and cook briefly over medium heat until toasted. Add the Brussels sprouts and quickly toss to coat with the hot oil. Sprinkle the red wine vinegar over the sprouts and toss again to coat. Cook, stirring frequently, until sprouts are wilted. Remove from the heat, stir in the bacon and season to taste with salt and pepper.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 22.2 g, Cholesterol 14.3 mg, Fat 12.1 g, Fiber 9.1 g, Protein 11.1 g, SaturatedFat 3.5 g, Sodium 232 mg, Sugar 5.1 g

SLOW COOKER PORK ROAST

Slow Cooker Pork Roast image

You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.

Provided by Food Network Kitchen

Categories main-dish

Time 9h40m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

3 tablespoons fresh rosemary leaves
3 tablespoons fresh sage leaves
1 tablespoon fresh thyme leaves
5 tablespoons olive oil
One 5- to 6-pound boneless pork shoulder with a fat cap
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 large cloves garlic, finely chopped
1/4 teaspoon ground allspice
4 large carrots, cut into rough 1-inch chunks
4 celery ribs, cut into 2-inch-long pieces
1 large onion, trimmed but left intact at the root end, cut into eighths
2 bay leaves
1 cup low-sodium chicken broth
3 to 4 teaspoons cornstarch
1/4 cup chopped fresh parsley
Buttered egg noodles, for serving

Steps:

Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

CROCK POT PORK WITH BRUSSELS SPROUTS, ALMONDS AND BACON

Crock Pot Pork With Brussels Sprouts, Almonds and Bacon image

Make and share this Crock Pot Pork With Brussels Sprouts, Almonds and Bacon recipe from Food.com.

Provided by littleturtle

Categories One Dish Meal

Time 7h10m

Yield 5-6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter
3 tablespoons white wine
3 tablespoons mayonnaise
2 tablespoons water
2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon celery salt
1 teaspoon white pepper
1/4 teaspoon Tabasco sauce (2 shakes)
2 lbs pork chops or 2 lbs pork cutlets, cut into bite-size pieces
2 (10 ounce) packages frozen Brussels sprouts (fresh sprouts will not hold together very well)
2 slices bacon, chopped (cooked)
1/4 cup almonds, sliced

Steps:

Grease the crock pot with the butter and leave any extra in the bottom.
Put all the sauce ingredients in the crock pot; whisk together.
Layer pork on top of the Dijon sauce, top with layer of Brussels sprouts, and sprinkle almonds and bacon on top of that.
Cover and cook on LOW until pork is tender (7-8 hours).
Serve.

Nutrition Facts : Calories 437.8, Fat 27, SaturatedFat 8.1, Cholesterol 135.8, Sodium 304.5, Carbohydrate 5.7, Fiber 1.6, Sugar 1.1, Protein 40.3

Tips:

To save time, purchase pre-shredded Brussels sprouts or use a food processor to shred them quickly.
If you don't have bacon on hand, you can substitute diced pancetta or even diced ham.
For a bit of heat, add a pinch of red pepper flakes or a teaspoon of chili powder to the pot.
Serve the pork and Brussels sprouts over mashed potatoes, egg noodles, or rice for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This crock pot pork with Brussels sprouts, almonds, and bacon is an easy and flavorful dish that's perfect for a weeknight meal. The pork is tender and juicy, the Brussels sprouts are roasted to perfection, and the almonds and bacon add a delicious crunch and smokiness. This dish is sure to please everyone at the table, and it's a great way to use up leftover pork.