Multi-Cooker with Pork Roast & Chicken Thighs

Multi-Cooker

with Pork Roast & Chicken Thighs

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Great for families, these recipes put a Blue Apron twist on a multi-cooker experience. Easily bulk-cook meats (including braised meats like pulled pork or chicken) while you cook other elements like sauces and sides.

This weeks meals are:
• Italian-Style Pork & Farro with Vegetables & Marinated Mozzarella
• Shredded Chicken Tacos with Spiced Mayo & Roasted Cabbage

See Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Multi-Cooker with Pork Roast & Chicken Thighs
Title
  • 8 Flour Tortillas
  • 2 Tbsps Raw Pepitas
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Sliced Roasted Almonds
  • 1 cup Semi-Pearled Farro
  • ½ lb Fresh Mozzarella Cheese
  • ⅓ cup Salsa Verde
  • 2 Zucchini
  • ½ lb Sweet Peppers
  • 1 Yellow Onion
  • ⅓ cup Chicken Bone Broth
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Pork Roast
  • 1 lb Green Cabbage
  • 2 Tbsps Vegetarian Ponzu Sauce
  • ¼ cup Mayonnaise
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ½ lb Snow Peas
  • 2 Tbsps Soy Sauce
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1 Tbsp Ketchup
  • 2 cloves Garlic
  • 1 tsp Whole Dried Oregano
  • 2 tsps Honey
  • 1 Tbsp Sesame Oil
Prepare the ingredients for the Italian-Style Pork & Farro:
1 Prepare the ingredients for the Italian-Style Pork & Farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Tear the cheese into bite-sized pieces. Place in a bowl; add the salsa verde. Stir to coat. Taste, then season with salt and pepper if desired.

Cook & shred the pork:
2 Cook & shred the pork:

Pat the pork dry with paper towels; season on all sides with salt, pepper, and the Italian seasoning. Transfer to the multi-cooker. Add the sliced onion and broth. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to  45 minutes. Once the pork is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, carefully shred into bite-sized pieces.

*An instant-read thermometer should register 145°F.

Cook the farro:
3 Cook the farro:

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Roast the vegetables & finish the farro:
4 Roast the vegetables & finish the farro:

Meanwhile, line a sheet pan with foil. Transfer the sliced zucchini and quartered peppers to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 9 to 11 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven. Transfer to the bowl of cooked farro. Stir to combine.

Assemble & Store the Italian-Style Pork & Farro:
5 Assemble & Store the Italian-Style Pork & Farro:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 finished farro 

1/4 shredded pork 

1/4 marinated cheese 

Prepare the ingredients for the Shredded Chicken Tacos:
6 Prepare the ingredients for the Shredded Chicken Tacos:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Halve the snow peas crosswise. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. In a bowl, combine the mayonnaisehalf the togarashi, and 2 teaspoons  of water. Taste, then season with salt and pepper if desired.

Cook & shred the chicken:
7 Cook & shred the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the multi-cooker. Add the honey (kneading the packet before opening), oreganosmashed garlicketchupsesame oil, and soy sauce. Stir to thoroughly combine. Close and seal the lid. Turn to the high pressure cook function and set to 20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, carefully shred into bite-sized pieces.

Roast & dress the cabbage:
8 Roast & dress the cabbage:

Line a sheet pan with foil. Transfer the diced cabbage to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 9 to 11 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce. Carefully toss  to coat.

Blanch & shock the snow peas:
9 Blanch & shock the snow peas:

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the halved peas to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Using a slotted spoon or strainer, immediately transfer to the bowl of ice water and let stand until completely cool. Drain thoroughly; pat dry with paper towels.

Assemble & Store Shredded Chicken Tacos:
10 Assemble & Store Shredded Chicken Tacos:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 dressed cabbage

1/4 shocked peas 

1/4 shredded chicken 

Transfer the spiced mayo to 4 small containers.

Finish & Serve the Italian-Style Pork & Farro:
11 Finish & Serve the Italian-Style Pork & Farro:

Makes 4 servings:

Heat the finished pork, farroand cheese in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the almonds.

Finish & Serve the Shredded Chicken Tacos:
12 Finish & Serve the Shredded Chicken Tacos:

Makes 4 servings:

Roughly chop the pepitas. Heat the finished chicken, cabbageand peas in the microwave 1 to 2 minutes, or until heated through. Wrap the tortillas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. Carefully unwrap the warmed tortillas. Top the peas with the spiced mayonnaise. Garnish each serving with the chopped pepitas and sesame seeds. Assemble with the warmed tortillas as desired.

Tips from Home Chefs

Prepare the ingredients for the Italian-Style Pork & Farro:
1 Prepare the ingredients for the Italian-Style Pork & Farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Tear the cheese into bite-sized pieces. Place in a bowl; add the salsa verde. Stir to coat. Taste, then season with salt and pepper if desired.

2 Cook & shred the pork:

Pat the pork dry with paper towels; season on all sides with salt, pepper, and the Italian seasoning. Transfer to the multi-cooker. Add the sliced onion and broth. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to  45 minutes. Once the pork is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, carefully shred into bite-sized pieces.

*An instant-read thermometer should register 145°F.

Cook & shred the pork:
Cook the farro:
3 Cook the farro:

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

4 Roast the vegetables & finish the farro:

Meanwhile, line a sheet pan with foil. Transfer the sliced zucchini and quartered peppers to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 9 to 11 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven. Transfer to the bowl of cooked farro. Stir to combine.

Roast the vegetables & finish the farro:
Assemble & Store the Italian-Style Pork & Farro:
5 Assemble & Store the Italian-Style Pork & Farro:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 finished farro 

1/4 shredded pork 

1/4 marinated cheese 

6 Prepare the ingredients for the Shredded Chicken Tacos:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Halve the snow peas crosswise. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. In a bowl, combine the mayonnaisehalf the togarashi, and 2 teaspoons  of water. Taste, then season with salt and pepper if desired.

Prepare the ingredients for the Shredded Chicken Tacos:
Cook & shred the chicken:
7 Cook & shred the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the multi-cooker. Add the honey (kneading the packet before opening), oreganosmashed garlicketchupsesame oil, and soy sauce. Stir to thoroughly combine. Close and seal the lid. Turn to the high pressure cook function and set to 20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, carefully shred into bite-sized pieces.

8 Roast & dress the cabbage:

Line a sheet pan with foil. Transfer the diced cabbage to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 9 to 11 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce. Carefully toss  to coat.

Roast & dress the cabbage:
Blanch & shock the snow peas:
9 Blanch & shock the snow peas:

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the halved peas to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Using a slotted spoon or strainer, immediately transfer to the bowl of ice water and let stand until completely cool. Drain thoroughly; pat dry with paper towels.

10 Assemble & Store Shredded Chicken Tacos:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 dressed cabbage

1/4 shocked peas 

1/4 shredded chicken 

Transfer the spiced mayo to 4 small containers.

Assemble & Store Shredded Chicken Tacos:
Finish & Serve the Italian-Style Pork & Farro:
11 Finish & Serve the Italian-Style Pork & Farro:

Makes 4 servings:

Heat the finished pork, farroand cheese in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the almonds.

12 Finish & Serve the Shredded Chicken Tacos:

Makes 4 servings:

Roughly chop the pepitas. Heat the finished chicken, cabbageand peas in the microwave 1 to 2 minutes, or until heated through. Wrap the tortillas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. Carefully unwrap the warmed tortillas. Top the peas with the spiced mayonnaise. Garnish each serving with the chopped pepitas and sesame seeds. Assemble with the warmed tortillas as desired.

Finish & Serve the Shredded Chicken Tacos:
Browse Steps
1 of 12