Simple recipe switches result in distinctly different and delectable dinners. Use the chipotle-mango pulled pork as your base and make the changes noted.
By Melissa Knific
Makes: 8 servings
Prep: 15 minutes
Prep: 15 minutes
Slow Cook: 6 hours on HIGH or 8 hours on LOW
Omit 1 onion, chipotles, mango, cilantro, and the 1/2 teaspoon salt from the sauce. In a small bowl, combine 1/4 cup hoisin sauce, 1 tablespoon honey, a 2-inch piece of ginger (peeled and grated), 1 teaspoon sesame oil, and 1 teaspoon Chinese 5-spice. Pour over browned pork in slow cooker. Slice and serve in beef ramen noodle soup, adding some of the cooking liquid to each bowl along with a poached egg and sliced scallions.
Omit 1 cup broth, sugar, and chipotles. Dice pork into 1-inch cubes and brown in oil. Add to slow cooker with remaining ingredients (except mango and cilantro) as well as 1 can (14.5 ounces) coconut milk, a 2-inch piece of ginger (peeled and grated), 1 teaspoon each cumin and turmeric, 1 tablespoon garam masala, and 1/4 teaspoon cayenne. With 30 minutes remaining, add mango. Before serving, stir in cilantro. Serve over brown basmati rice.
Omit brown sugar, chipotles, and mango. Add 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, zest of 1 lime, and 1/2 cup diced pickles. When finished, stir in cilantro. Slice and serve with sliced ham, Swiss cheese, pickles, and yellow mustard inside a panini, or on soft Cuban or Italian bread.
Omit tomato paste, brown sugar, chipotles, and mango. Add 1 pound sliced cremini mushrooms, 2 sprigs rosemary, and 2 tablespoons cornstarch (mix latter with a bit of broth to a cream-like consistency before adding). After cooking, discard rosemary, shred pork, and replace cilantro with parsley. Slowly stir in 1/3 cup heavy cream. Serve with rigatoni and shredded Parmesan.
Originally published in the December 2011 issue of Family Circle magazine.