Buffalo-style Pork and Pasta in the Slow Cooker
I was looking at a slow cooker buffalo chicken pasta recipe and decided to make it a few nights ago. Unfortunately, I hadn’t taken any chicken out of the freezer. Luckily, I know that our pork roasts fit into our crock pot from frozen, so I popped one in and started my version of the buffalo pasta sauce. There were plenty of other substitutions made so that I can feel confident calling this recipe my own. I don’t like hot wings, and don’t have wing sauce. The recipe also called for sour cream, but I prefer to use yogurt instead. So here is my take on it. Even our one and a half year old is loving it!
3-4 lb pork roast
1 medium onion, chopped
3 stalks celery, chopped (or to taste)
1 pint diced or stewed tomatoes (fresh will work too, chopped)
1/4 cup ranch dressing ( I use Simply Dressed, you could use a homemade or other prepared ranch if you like)
2 cups greek yogurt, full fat (low fat if you must, but non-fat is a no)
1 to 2 cups shredded cheddar cheese
3/4 teaspoon dry dill
1/4 teaspoon salt
1 Tablespoon Siracha (more for serving)
Blue cheese crumbles for serving
1 pound penne or other noodles (we like whole wheat)
Place pork, onions, celery, tomatoes, dill, salt and 1 tablespoon Siracha in the slow cooker and cook 6 to 8 hours on low, the roast should be fall-apart tender.
Cook the noodles as per the directions and drain.
Take out the meat and shred using 2 forks or a fork and knife. Into the slow cooker add the yogurt, ranch, and shredded cheese. Mix well before adding the meat back in.
Stir meat and noodles into your ‘buffalo sauce’. Serve with Siracha and blue cheese. By adding only a small amount of Siracha to the main recipe, this is suitable for most and can be spiced up for those who like it really hot!