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What you need:
- 1 to 2 lb. pork loin
- 2 (14 oz.) cans beef broth
- 1 (16 oz.) bag egg noodles
- salt and pepper to taste
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8y5kWvuDJli07B8-yzbhE6x0-7wMZcN2cQWaX4iaGz5T8wTFCvFogsZDpG9CXpVFqkEP-k4hJHBMJn2yMDI42XDmnF22rj88mHMHZH21TSoWDLnYDRiT5yfoCY717zYNSqfd0BC5gGs/s320/DSCN3791.JPG) |
Sprinkle pork loin with salt and pepper and place in crockpot with 1/4 cup water. Cook on low all day or on high for 3 to 4 hours. Shred. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqlEKDfwJtPLxZmKXBpH1DH0xopm6J1qVu-wTOnqW7tzddiTb8P0H3Ume7x8u3qfely49_YqEImJoLqbssufUJYy99mTUOMzC3bOrvJlDaSNh5tMoaNw5J0S3NrJWnExwUpGUYkp2V1E/s320/DSCN3792.JPG) |
15 to 20 minutes before serving, bring 2 cans of beef broth to a boil. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRFYG2J6_N1ylIZOmDQiC-al726mWLacgdC6D7WhJMT4arzHAJzEYRzCDj5kLunu9g4ABZvutV3-VrdPxB6s7HWW-hxUnXoMbDcD4OZIe3ZbA4Fcq88PCrCXuJzHSEUvZn3NnxXBTVWE/s320/DSCN3794.JPG) |
Add noodles and cook as directed on egg noodle package. If there is any liquid left, drain it off. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLX7MKjTyvZbB56xezuvvpaS8TqSEan0eOCsWAejT8EBgM6PSdW6m9OrPHH2Kasuf5sTz6dCw4_yvH1L_fYO8fqvR4Na8rUpKdejIErgv5fl448RNjnMsBoQDK4cIsegoKC9PnGRCJqE/s320/DSCN3795.JPG) |
Mix pork into noodles and reheat if needed. Salt and pepper to taste. |
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Recipe from Food.com member AggieZoey
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