CROCK POT PORK ROAST WITH SWEET POTATOES

Ingredients:

1 (3 lb.) boneless pork roast (or cubed lean pork)
2 to 3 large sweet potatoes
1 green bell peppers
1/2 cup apple cider
3 Tablespoons brown sugar
1 teaspoon cinnamon
salt and pepper to taste

Directions:

1. Put roast or cubed pork in the crock pot. Cut sweet potatoes and green peppers in large pieces and add them.

2. Mix the remaining ingredients and pour over all; cook all day on low or about 4 hours on high. Serve with rice.

 


CROCK POT RED PORK CHOPS

Ingredients:

4-6 pork chops
1 12-oz bottle hunts chili sauce
ketchup
water
1/2 cup brown sugar
2 teaspoons dry mustard

Directions:

1. Pour Chili Sauce into crockpot, refill bottle with ketchup and pour into crockpot. Refill bottle with water and pour into crockpot.

2. Add sugar and mustard. Arrange pork chops in pot. Cook on high until done.

 


CROCK POT SAUSAGE IN TOMATO GRAVY

Ingredients:

1 finely chopped onion
4 cans tomato sauce, equal parts water
1 can tomato paste
1 can rotel smoked sausage (four links)
cooked meatballs (optional)

Directions:

1. Chop up sausage and make sure meatballs are cooked.

2. Place all ingredients in crockpot and season to taste.

3. Cook on low for 7-8 hours. Serve over rice.

 


CROCK POT SAUSAGE KRAUT

Ingredients:

1 (32 oz) bag sauerkraut (from deli or meat section)
1/2 cup dark brown sugar, packed
1 large onion, chopped coarsely
1 pound Polish sausage
1 teaspoon caraway seeds, optional

Directions:

1. Place sauerkraut in colander, and rinse well with cold water. Squeeze dry. Put into a large bowl.

2. Add brown sugar, onion, and seeds, if desired. Mix well until kraut is a delicate caramel color.

3. Place kraut mixture in a greased crock pot. Slice the sausage into large chunks, and place on top of the kraut.

4. Cook on low heat for about 6 hours. If feasible, stir about half way throughcooking time.

5. Serve hot with mashed potatoes

 

CROCK POT SOUTHWESTERN STYLE CHALUPAS

Ingredients:

1 (4 pound) pork roast
1 pound dried pinto beans
1 (4 ounce) can chopped green chile peppers
2 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
salt and pepper to taste
1 quart water
1 (16 ounce) package corn chips


Directions:

1. In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper and water.

2.  Simmer on low for 4 hours.

3. Remove roast and pull meat apart; remove any bones or fat. Return pork to slow cooker and continue cooking for 2 to 4 more hours.

4. Add more water if necessary. Place corn chips on a serving plate. Spoon pork mixture over chips and serve with desired toppings.

 

CROCK POT SPICED APPLE PORK ROAST

Ingredients:

1 3 lb. pork roast (any type)
1 24 oz. jar 'spiced' applesauce


Directions:

1. Place the roast into the crock pot. Pour the jar of apple sauce over the roast.

2. Cover and cook on low for 6-8 hours.

3. Remove roast, slice and serve over mashed potatoes.

 


CROCK POT TAMALE PIE

Ingredients:

2 cups chicken broth or bouillon
1 cup yellow cornmeal
1 Tablespoon chopped fresh cilantro
1/2 lb. pork sausage
1 lb. stew meat cut into cubes
1 onion, chopped
1/2 cup finely chopped celery
1 mild green chile pepper, seeded and chopped
1/2 cup chopped sun-dried tomatoes
1 can (8 oz) drained whole kernel corn
1 can (2 1/2 oz) sliced ripe olives drained
1/2 teaspoon salt
1/8 teaspoon pepper


Directions:

1. Bring broth or bouillon to boil in medium saucepan. Stirring constantly, slowly add cornmeal. Simmer mixture 5 minutes, stirring often. Stir in cilantro.

2. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow- cooker.

3. In large bowl, combine sausage, stew meat, onion, celery, chile pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper.

4. Carefully spoon into center of cornmeal-lined pot.

5. Cover and cook on LOW 7 to 8 hours. Garnish with ripe olives, if desired.

 

 

CROCK POT TANGY PORK CHOPS

Ingredients:

4 boneless pork chops (thick cut)
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium onions, chopped
1 large green pepper, sliced
1 can (14 1/2 oz) stewed tomatoes
1/2 cup ketchup
2 Tablespoons cider vinegar
2 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
1 beef bouillon cube
2 Tablespoons cornstarch
2 Tablespoons water


Directions:

1. Place chops in crockpot. Sprinkle with salt and pepper.

2. Add the onions, green pepper, and tomatoes. Mix ketchup, vinegar, sugar, Worcestershire, lemon juice, and bouillon.

3. Pour over veggies. Cook on low for 6-8 hours.

4. Mix cornstarch and water and stir into liquid, turn on high and cook another 30 minutes. Serve over rice.

 


CROCK POT TERIYAKI CHOPS

Ingredients:

4 boneless pork chops
1 large can pineapple slices (including juice)
1 bottle teriyaki sauce
2 Tablespoons brown sugar
salt and pepper


Directions:

1. Season the chops with salt and pepper. Place in crockpot then pour the teriyaki sauce, pineapple w/juice, and brown sugar on top.

2. Cook on low 6 hours and serve over rice.

 

CROCK POT TEX MEX PORK

Ingredients:

3 pounds pork shoulder
2 (1 ounce) packages taco seasoning mix
chili powder to taste
crushed red pepper to taste


Directions:

1. Place pork shoulder in a slow cooker with taco seasoning. If desired, add chili powder and/or red pepper flakes.

2. Add water until meat is covered. Place lid on pot and cook on low for 8 hours.

3. Remove pork shoulder from pot and shred.

4. Serve with warm tortillas and your choice of garnishes, such as: lettuce, grated cheese, chopped onions, guacamole, salsa, sour cream, and olives.


 

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