Eudaemonius posted a photo:

Lean pork tenderloin, dry Chinese egg noodles and lots of veggies make this one-pot meal a weeknight win. A spoonful of chili crisp, an addictive jarred Chinese condiment, adds a little warm heat and umami, but it’s optional. It looks wickedly spicy, but it’s more savory than hot.

Active time: 25 minutes | Total time: 40 minutes

Pressure Cooker Pork Lo Mein

Ingredients

• 1/2 cup (120g) low-sodium chicken broth
• 2 tbsp low-sodium soy sauce
• 1 lb (454g) pork tenderloin, fat trimmed, cut crosswise into 2 large pieces
• 1/2 tsp black pepper
• 1 tbsp safflower oil
• 1 medium red bell pepper, sliced
• 1/2 medium yellow onion, sliced
• 1 large carrot, thinly sliced
• 1 cup (135g) baby corn, drained and cut into bite-size pieces
• 2 tbsp rice cooking wine or dry sherry
• 5 oz. dried Chinese egg noodles (not instant ramen)
• 3 cups steamed broccoli florets
• 4 tbsp (60g) chili crisp oil

Directions

In a small bowl, combine the broth with 3 tbsp water and soy sauce; set aside. Season the pork all over with the pepper. Put the oil in the Instant Pot, select sauté, and adjust to medium-high heat. When the oil is hot, add the pork pieces and cook, turning occasionally, until browned all over, about 5 minutes. Transfer the meat to a cutting board and slice into 1/2-inch (1.27cm) thick slices. Cut the slices into 1/2-inch (1.27cm) strips, set aside.

Add the bell pepper, onion, carrot, and baby corn to the pot and cook, stirring frequently, until the onions just begin to brown, about 4 minutes. Press cancel. Add the rice cooking wine and scrape up all the browned bits from the bottom of the pot.

Return the pork and any accumulated juices from the cutting board to the pot. Break the noodles into 3-inch (7.6cm) pieces and scatter them over the pork and vegetables. Pour the broth mixture over the noodles.

Lock the lid and set the valve to sealing. Select pressure cook, adjust to high pressure, and set the timer for 2 minutes. Unlock the lid and ensure the pork has reached an internal temperature of 145 °F.

Add the broccoli and chili crisp oil and combine. Cover the pot and let the mixture stand for 2–3 minutes to finish cooking the noodles. Serve immediately.

Tip: To steam broccoli, place it in a small microwave-safe bowl with 1/4 cup water. Cover and microwave on high until crisp-tender, 2–3 minutes. Drain.

Serves: 4 | Serving Size: 1 3/4 cups/390g

Nutrition (per serving): Calories: 488; Total Fat: 20g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 104mg; Sodium: 656mg; Carbohydrate: 42g; Dietary Fiber: 8g; Sugar: 7g; Protein: 34g

Nutrition Bonus: Calcium: 9%; Iron: 19%; Potassium: 1077mg; Vitamin A: 323%; Vitamin C: 200%

Originally published January 2021; Updated May 2026

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Eudaemonius posted a photo:

These slow cooker sliders give you all the savory, sweet and tangy flavors of a classic Cuban sandwich but with a dose of whole grains, some heart-healthy fats and almost 60% of your daily calcium needs (1).  Our recipe uses pork shoulder simmered in a sweet, citrus broth made from fresh orange and lime, and is served on a whole-grain slider bun with Swiss cheese and pickles.

Active time: 40 minutes | Total time: 7-8 hours (if using low-heat setting)

Slow Cooker Pork Sliders

Ingredients

• 1 ½ tbsp cumin
• 1 ½ tbsp dried oregano
• 1 ½ tsp salt
• 1 (3.5 lb) pork shoulder, trimmed of as much fat as possible
• 1 tbsp avocado or olive oil
• 4 cloves garlic, smashed
• 1 medium (110g) white onion, thinly sliced
• 1 lime, juiced
• 2 medium oranges, juiced (about 1 cup juice)
• 1/2 cup (120g) water
• 16 whole-grain slider rolls
• ⅓ cup Dijon mustard
• 16 (448g) 1-oz slices of Swiss cheese
• 16 pickle slices

Directions

Prepare the rub by putting cumin, oregano and salt into a small bowl. Toss to combine.

Sprinkle rub over the pork shoulder, and use your fingers to massage the rub into the meat.

Heat a large skillet over medium-high heat. Add oil to the skillet, and allow it to heat. Add the pork shoulder to the skillet and sear until it is brown all over, about 7–10 minutes.

Put the pork shoulder into the slow cooker, then add the garlic, onion, lime juice, orange juice and water. Cook pork shoulder on low for 6–8 hours or high for 3-4 hours, until meat completely falls apart and temperature reaches 195–205°F.

Take the pork shoulder out of the slow cooker, and shred the meat with a pair of tongs or two forks. Add as much juice from the slow cooker as needed to your shredded pork to keep it moist and juicy.

Split the slider buns and toast them. Spread each bun half with ~½ tbsp mustard, ¼ cup of slow-cooked pork, one a slice of Swiss cheese and pickle. Serve and enjoy!

Serves: 8 |  Serving Size: 2 sliders 

Nutrition (per serving): Calories: 719; Total Fat: 36g; Saturated Fat: 15g; Monounsaturated Fat: 12g; Polyunsaturated Fat: 3g; Cholesterol: 185mg; Sodium: 1263mg; Carbohydrate: 35g; Dietary Fiber: 5g; Sugar: 8g; Protein: 61g

Nutrition Bonus: Potassium: 946mg; Iron: 28%; Vitamin C: 37%; Calcium: 58%

Originally published October 7, 2015; Updated May 2026

The post Slow Cooker Pork Sliders appeared first on MyFitnessPal Blog.