Pulled Pineapple Pork in the Vitaclay Slowcooker, Plus a Giveaway!

This was my first experience using the Vitaclay Slowcooker, and I was a little skeptical about how it would work out. The company claims to cook in less than half the time as traditional slow cookers, but still yield a tender, juicy, delicious meals. I decided to make a simple pasture raised pork with garlic and pineapples. I was blown away at how easy it was to work with the Vitaclay, and how amazing my meal turned out. I’m excited to try making a chili next!

According to Vitaclay:

“We created VitaClay because we are committed to whole, real, non-toxic living in every aspect of life. One big aspect, especially for the real food community, is cooking at home. It can be difficult (and expensive) to find non-toxic cooking options! And we want to make cooking traditionally as easy and affordable as possible. Our clay pots are tested and verified free of any toxic contaminants, including heavy metals and chemicals. Our pots are non-stick, but not because we added any chemical non-stick coatings! We use a proprietary high-temperature water glazing process that strengthens the clay and gives it a non-stick, chemical free surface. Our pots are a great alternative to aluminum chemical-coated pots and pans, as well as low-grade stainless steel pots widely available today. 

I don’t know if you’ve ever cooked with clay before, but once you try it you will never go back! The taste! The texture! The nutrients! You won’t believe your mouth. Our electronic housing unit makes it easy and safe to cook while you’re not in the kitchen-you could be asleep or not in the house at all. Our newest models have special settings for yogurt as well!” 

Clay is the most traditional cooking material there is, and we believe it as also the best cooking material!”

I’m sharing this recipe today, and also excited about giving away a Vitaclay Slowcooker to a lucky winner!

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Ingredients: 

1 pasture raised pork shoulder (approx 2-3lbs)

1 can of Native Forest organic pineapple chunks (juice including)

2 TBS apple cider vinegar

3-5 cloves of garlic chopped

1/4 cup of chicken stock or water

Sea salt, smoked paprika, and black pepper to taste

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Directions:

Place everything in the clay slow cooker, cover, and cook for approximately 3 hours.

 

Enjoy! (yes, it really is as simple as that). Clean up was a breeze as well! No sticking!

 

 

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I have teamed up with Vitaclay, and we will be giving away one of these amazing clay slow cookers to one lucky winner!

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Enter here:

 

The contest starts 11/25/2015 at 12am EST, and ends on 12/2/2015 at 12am EST when we will announce one lucky winner!    a Rafflecopter giveaway

Box-front copy

 

 

Summer Dream Whipped Coconut Fruit Dip

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It is about 10 degrees out today in Upstate NY. We have over a foot of snow coming on Monday. Brrrrrrr…..

I have been thinking about summer. Not finding coats, boots, matching mittens, hats, snowsuits, etc…EVERY.SINGLE.DAY.  Getting sunshine on my skin. Not freezing to death every time you step outside. Not shoveling snow. Not looking at dirty snow and gray skies. I don’t ski. I don’t ice fish. I hate being cold. I live in the wrong place!

Come Spring I will decide I live in the best place in the world…just as soon as those tulip and daffodils start poking up, and the blossoms are on the trees.

I dream daily of catching big bass, kayaking, swimming, hiking, playing in the grass and running through the sprinkler. Summer nights on the porch, listening to the crickets chirp and watching fireflies.

Summer cannot come fast enough!

In the meantime…

I made this last summer and it was a real hit. The kiddos loved it! They loved using toothpicks to dip the fruit 🙂

“Summer Dreaming”  Whipped Coconut Fruit Dip:


Directions:


Refrigerate 1 can of full fat coconut milk overnight. This step is imperative! Otherwise the fat will not firm up and the cream will not whip (I have wasted many a cans, lol).

Scoop the firm fat from the top of the can and whip it with a handheld blender for 3-5 minutes, fold in 1 TBS raw honey and a splash of vanilla.

Cut the pineapple in half and scoop out the bottom to form a bowl. Leave the juice in the bottom of it (juice will form).

Pour the coconut cream into the bowl and fold in the pineapple juice.

Serve with fresh cut fruit and toothpicks!

 

Enjoy!

 

 

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