Pomegranate Chipotle Slow-Cooker Pork

The basic marinade for this pork would work well with any red meat - ribs, pot roast, game meats, whatever. It has a mildly smokey flavor from the chipotle peppers, and the fruit adds just the right amount of sweetness without making it too syrupy. Broccoli (or any other green veg, cooked al dente) and a baked sweet potato are the perfect sides.

Serves 4

1 lb pork loin*, all visible fat discarded
1 bottle Pom pomegranate juice(plain, no other fruit added)
1 small can of sliced mangoes, in their own juice
2 chipotle peppers, diced, plus a heaping spoonful of the adobo sauce
1 large chopped onion
2 cloves garlic, smashed
1 pinch allspice

Throw all in a crock pot on low, 4-6 hours.

If you're freezing: Put all ingredients together in a large freezer bag and freeze. (Don't worry if it takes a little longer to freeze than you expect - the high sugar content of the juice slows down the freezing process, but it will get there.) Defrost completely before popping into the crock pot.


*The pork shrinks significantly during the cooking process. If your "serves 4" is four people with pretty healthy appetites, I'd add a second 1-lb loin as long as your pot will accommodate the extra volume, but there's no need to increase the rest of the recipe; there's plenty of sauce to go around!