Clean Eating (?)

I had a 4lb. pork roast calling to me from the refrigerator.

“Get out the crock pot!

I’m easy to make!

Look up a new recipe before you drown me in that spaghetti sauce!”

And then a random sighting on Pinterest led to this pin entitled “Clean Eating” with a beautiful picture of a pulled pork sandwich.  Clean eating, you say?  I always practice this!  I make sure I my hands are clean before I eat.  The dishes upon which I heap my food are mostly clean.  And the table at which I sit…well, it’s occasionally clean.  I think that counts for something.

My point is this:  I am sure “clean eating” is some incredibly focused, healthy way to approach food in one’s life.  For me, it was a pretty picture and an easy recipe for which I had all the ingredients on hand!  And with a 4 lb. roast getting ready to turn on me (much like my used-to-be-sweet 12 year old daughter these days), I was ready to join the clean movement!  (the eating movement?)  Anyway…

Here is the original link and recipe from a lovely site called “The Gracious Pantry.”

I made two changes due to ingredients not in my pantry – the nerve!  AND I did not serve mine with a bun (because I’m clean eating, don’t you know?!).  Ok, I had no buns.

“Yes, we have no bananas…we have no bananas today…”

BUT I made mashed potatoes!  (I did scrub them thoroughly first…)

AND I cut up strawberries as a side.  (This isn’t really part of the recipe, but I just wanted my mom to know that I served a well-rounded meal.  Hi, Mom!)

Clean Eating (?)


  • 4lb. boneless pork roast (or 8 pork chops, fat trimmed)
  • 1 28 oz. can diced tomatoes (or 2 15 oz. cans tomato sauce)
  • 2-3 oz. water (to make up for the difference above)
  • 3 Tablespoons onion powder
  • 2 Tablespoons garlic powder
  • 1 Tablespoon cumin
  • 2 teaspoons cinnamon
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper
  • salt to taste, after cooking


  1. Plop the roast into the crockpot. (Yes, please plop it.)
  2. Mix the remaining ingredients. (Original recipe called for blending it. I did not.)
  3. Pour over the plopped roast.
  4. Cook on low for 5-7 hours.
  5. Shred and serve on buns or with mashed potatoes and strawberries (on the side).

The original recipe said this made 20 servings.  Mine made enough to feed my family of 7 (3 of whom eat like fairly normal adults) with 2 or 3 servings leftover.   So maybe this is part of the “clean eating” thing?  Perhaps I didn’t wash my hands well enough.

Super easy.

Super delicious.

I’m making this one again.

Maybe next time I’ll get some buns AND mop the floor first.  Maybe.


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