Easy Week-Night Dinner 

Slow-Cooker Pork, Roasted Chickpeas & Garlicky Spinach Over Rice

This week-night dinner recipe comes with a five-star rating from my family!

 

 Slow Cooker Pork Shoulder:

• 'Carnitas Pork Shoulder' from Aldi Groceries
  

The Pork Shoulder used for this recipe was the pre-marinated 'Carnitas Pork Shoulder' from Aldi. Tossed into the slow-cooker on HIGH for about 4 1/2 hrs (Alternatively; you could do 8-10hrs on LOW.)

If you don't have an Aldi in your region; Try a Pork-Shoulder slow cooked with a pre-made Taco or Fajita-Seasoning.

 

Prepare Rice According To Package Instructions

Roasted Chickpeas:

• (1) 12oz Can Chickpeas, rinsed & drained
• 2 TBSP Olive Oil
• 1 t Garlic Powder
• 1 t Chili Powder
• 1 t Paprika 
• Salt + Pepper, to taste
  

Allow Chickpeas to drain and pat dry with a paper towel to remove excess moisture. (Pre-Heat Oven to 350F) Transfer Chickpeas to a mixing bowl; Add Olive Oil, Garlic Powder, Chili Powder, Paprika Salt + Pepper. Lay Parchment Paper into 18" Baking Dish; Distribute Chickpeas Evenly over the Parchment Paper & Bake for 20-25 mins.

Garlicky Spinach:

• 3 Cups Spinach, Rinsed & Drained
• 3-4 TBSP Fresh Minced Garlic
• 2 TBSP Olive Oil
  
• 1 t Garlic Powder
• 'Pinch,' of Red Pepper Flakes
• Salt & Pepper, to taste
  

Rinse & Drain Spinach. Preheat stove-top pan with olive oil.

Drop Spinach into pan, one handful at a time. Allow Spinach to wilt slightly in-between handfuls.

Once all the spinach is in the pan; season with Salt, Pepper, Garlic Powder & Red Pepper Flakes; Then Add Fresh-Minced Garlic. Cook thoroughly and Transfer Cooked-Spinach to Paper-Towel Lined Dish to cool & absorb excess liquid.

 

 

Combined all finished components & serve over rice.  Enjoy!