Slow Cooker Cookbook Supports Second Harvest


In early 2014, food blogger and recipe developer Christine Pittman of Cook the Story started ruminating about how to point her skills in support of a good cause. Her answer: develop a cookbook that could make a difference.

Four months and 30 food bloggers later, Where Slow Food and Whole Food Meet: Healthy Slow Cooker Dinners from our Kitchens to Yours was born. Filled with 36 recipes contributed by food bloggers from across the country and in Canada, this slow cooker recipe collection launched in September 2014 and is now available online at Amazon and through select food banks across the nation.

bookcover3With the help of her co-editor, Jennifer Dempsey of the blog Mother Thyme, Pittman gathered the recipes and worked with Second Harvest Food Bank of Central Florida to direct the proceeds.

“Each blogger contributed an original slow cooker recipe with original photography,” Pittman says. “It started as an e-book but then we realized we could make a print book easily so we went that route as well.”

This gives home cooks two options: buy in paperback on Amazon, which results in about $7 going to Second Harvest Food Bank of Central Florida, or make an online donation at participating food banks (including Second Harvest) and receive the e-book version for free.

“Over 20 food banks across the county are using the e-book version as an incentive for donating,” Pittman says.

To get your e-book version, make a donation at the Second Harvest website. In the meatine, here’s a recipe from the cookbook to whet your appetite.

photo for Jerk Pulled PorkSlow Cooker Island Pulled Pork

by Jill Holland, Sous Chef of Catering for Good and Chef Instructor of Second Harvest Food Bank of Central Florida

1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons grated fresh ginger
1 and 1/2 teaspoons ground cloves
1 and 1/2 teaspoons ground allspice
1 and 1/2 teaspoons thyme
1 and 1/2 teaspoons dry mustard
1 and 1/2 teaspoons coarse salt
1 teaspoon sweet or hot paprika
1/2 teaspoon cumin
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 3lb. boneless pork butt
1 cup apple cider or apple juice
1 bay leaf
8-10 hamburger buns, sliced open
BBQ sauce
Fresh cilantro

In a small bowl combine onion powder, garlic powder, cloves, ginger, allspice, thyme, dry mustard, salt, paprika, cumin, sugar, black pepper and cayenne. Use fingers to rub spices together to ensure that ginger is dispersed throughout. Rub spice mixture all over pork.
Put the pork in the slow cooker fat side up. Pour apple cider over pork and add bay leaf.
Cook on low for 8 hours. Remove pork from slow cooker. Use two forks to shred meat. Skim fat off liquid in slow cooker. Drizzle a few tablespoons of the remaining liquid over the meat and mix to combine.
Serve on a bun as-is or slathered with your favorite BBQ sauce and sprinkled with fresh cilantro.

Serves 8-10

Photo credits: Christine Pittman