Multi-Cooker

with Pork Roast & Chicken Thighs

95 MIN

8 Servings

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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

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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 mayonnaise, half the togarashi, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

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), oregano, smashed garlic, ketchup, sesame 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.

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.

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

Makes 4 servings:

Heat the finished pork, farro, and 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, cabbage, and 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.