Classic Crock Pot Pork Recipes

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CROCK POT PORK

Ingredients:

3-5 lb. pork (may use smoked pork shoulder)
1 large onion, sliced
2 apples, peel & cut up in pieces
2 Tablespoons chutney or 1 cup dried fruit (mixed)
1 cup apple cider or apple juice
1/2 cup water
1 or 2 garlic cloves
1 bay leaf
salt & pepper to taste

Directions:

1. Cook all ingredients together in crock pot 4 or 5 hours on high temperature.

2. Thicken gravy. Remove bay leaf. Slice meat and serve.

CROCK POT PORK BARBECUE

Ingredients:

1 (5-7 lb.) fresh pork shoulder
1 Tablespoon salt
2 Tablespoons sugar
pepper to taste
1 1/4 cups vinegar
1/2 cup ketchup
1/2 cup barbecue sauce
1 1/2 Tablespoons crushed red pepper
Dash of hot sauce

Directions:

1. Put pork in crock pot. Sprinkle salt and pepper over shoulder and add vinegar.

2. Cover and simmer 12 hours.

3. Remove from pot and pick meat from bones. Strain liquid and keep approximately 2 cups.

3. Add remaining ingredients. Mix with minced meat and return to crock pot.

4. Cook on low until juice is cooked down (or cook on a high setting for shorter time).

CROCK POT PORK AND GRAVY

Ingredients:

4-5 pork shoulder chops
1 pkg. Lipton onion soup mix
1 can cream of chicken soup
10 oz. water

Directions:

1. Trim pork chops of excess fat and cut into “stew size” pieces. Lightly brown and place in bottom of crock pot.

2. Combine remaining ingredients and pour over pork. Cook 4-6 hours on low until tender.

3. Serve over rice or with mashed potatoes.

CROCK POT PORK BARBECUE

Ingredients:

1 (3-4 lb.) pork loin roast
salt and freshly ground black pepper to taste
crushed red pepper flakes or ground red pepper to taste
2 Tablespoons sugar
2 cups white vinegar
12 to 16 hamburger buns

Directions:

1. Trim fat from roast and place in 5 quart electric slow cooker.

2. Sprinkle roast with salt, pepper and crushed red pepper. Add sugar and vinegar.
3. Cook on low 12 to 14 hours.

3. When done, remove roast from cooker and place in a large skillet, reserving cooking juices.

4. Flake or shred roast, removing any fat. Mix meat, some of cooking juices and ketchup.

5. Simmer mixture over medium heat until juices evaporate. Serve on lightly toasted hamburger buns.

CROCK POT PORK CHOPS

Ingredients:

4-6 pork chops
1 can chicken with rice soup
3/4 cup flour
1 teaspoon garlic powder

Directions:

1. Mix flour and garlic powder in plastic bag. Shake pork chops in bag until well coated.

2. Fry until light brown. Place pork chops in bottom of crock pot. Cover with can of soup.

3. Cook on high for 4 hours or simmer on low several hours.

CROCK POT PIZZA PORK CHOPS

Ingredients:

6 pork loin chops, 1 inch thick (about 2 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon vegetable oil
1 medium onion chopped (1/2 cup)
2 cups tomato pasta sauce
4 cups cooked orzo
1 cup shredded mozzarella cheese (4 oz.)

Directions:

1. Remove excess fat from pork. Sprinkle pork with salt and pepper.

2. Heat oil in 12″ skillet over medium-high heat. Cook pork in oil about 5 minutes, turning once, until brown.

3. Place pork in 3 1/2 to 6 quart slow cooker.

4. Sprinkle onion over pork. Add pasta sauce.

5. Cover and cook on low heat setting 4 to 6 hours or until pork is very tender.

6. Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.

CROCK POT PORK CHOP DINNER #1

Ingredients:

1 1/2 cups diced carrot
2 1/2 cups diced potato
1 cup diced onion
1 cup diced parsnip
6 pork loin chops, trimmed of fat
1 teaspoon liquid gravy browner
10 oz. can Condensed cream of mushroom soup
1/2 cup water

Directions:

1. Put carrot in 5 qt slow cooker. Layer potato, onion and parsnip over top.

2. Brush both sides of pork chops with gravy browner. Lay over parsnip. Stir soup with water together in bowl. Pour over all.

3. Cover. Cook on Low for 9 to10 hours or High for 4 1/2 to 5 hours.

CROCK POT PORK CHOP DINNER #2

Ingredients:

4 pork chops
red potatoes, quarted, no set amount
1 onion, sliced into rings
2 cans cream of mushroom soup
salt and pepper, to taste

Directions:

1. Place the pork chops on the bottom of crock pot. Season chops with salt and pepper.

2. Layer the potatoes on top and season. Last layer will be the onions. Pour the soup over all of this.

3. Cook in crockpot 6-8 hours on low

CROCK POT PORK CHOPS A LA ORANGE

Ingredients:

3 pounds pork chops
2 cups orange juice
2 cans mandarin oranges drained, (11 oz.)
1 can pineapple tidbits drained, (8 oz.)
Salt and pepper

Directions:

1. Salt and pepper pork chops and put in a crockpot; cover with orange juice.

2. Cook on high 3 to 4 hours or on low 6 to 8 hours.

3. About 30 minutes before serving add the oranges and pineapple just to warm. Serve with rice or noodles.

CROCK POT PORK CHOPS AND APPLE SLICES

Ingredients:

4 pork loin chops (1″ thick) well trimmed
2 medium apples peeled, cored and sliced
1 teaspoon butter
1/4 teaspoon nutmeg (optional)
salt and pepper

Directions:

1. In skillet, brown pork chops quickly; drain well.

2. Arrange a layer of sliced apples in crockpot, then a layer of pork chops; repeat. Dot with butter; sprinkle with nutmeg. Add salt and pepper.

3. Cover and cook on low setting 6 to 8 hours.

CROCK POT PORK HOCKS AND BLACK EYED PEAS

Ingredients:

1 1/2 cups dry black-eyed peas
4 small smoked pork hocks (1 1/2 lb.)
4 cups reduced-sodium chicken broth
1 medium green sweet pepper, chopped
1 medium onion, chopped
1 stalk celery, chopped
2 bay leaves
1/4 teaspoon ground red pepper
2 cups sliced okras or one 10 oz. pkg. frozen whole okra, thawed and cut into 1/2″slices

Directions:

1. Rinse black-eyed peas; place in a large saucepan. Add enough water to cover peas by 2″.

2. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour.

3. Drain and rinse peas. In a 3 1/2, 4-, or 5- quart crock pot combine the black-eyed peas, pork hocks, broth, sweet pepper, onion, celery, bay leaves, and red pepper.

4. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.

5. Add okra. Cover; let stand for 10 minutes or until okra is tender.

6. Remove pork hocks. When cool enough to handle, cut meat off bones; cut meat into bite-size pieces. Discard bones and bay leaves.

7. To serve, stir meat into black-eyed pea mixture.

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.

CROCK POT TEX MEX PORK LOIN ROAST

Ingredients:

1 (8 ounce) can tomato sauce
1 cup barbeque sauce
1 onion, chopped
2 (4 ounce) cans diced green chili peppers
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon ground cinnamon
2 1/2 pounds boneless pork loin roast, trimmed
1/2 cup chopped fresh cilantro

Directions:

1. In a 3 quart or larger slow cooker, mix tomato sauce, barbeque sauce, onion,green chilies, chili powder, cumin, oregano and cinnamon.

2. Add pork and spoon sauce over to cover. Cover and cook on low 8 to 10 hours or until pork is tender.

3. Remove pork to a cutting board. Using 2 forks, pull meat into shreds.

4. Pour sauce into a serving dish, stir in cilantro and shredded pork.

5. Serve rolled up in tortillas, taco shells or on burger buns with shredded lettuce, diced red onion and sour cream.

CROCK POT APPLE GLAZED PORK ROAST

Ingredients:

3-4 lb. port lion roast, well trimmed
salt & pepper
4 to 6 apples, quartered
1/4 cup apple juice
3 Tablespoons brown sugar
1 teaspoon ground ginger

Directions:

1. Place apple quarters on bottom of crock pot. Place roast on top. Sprinkle w/salt &pepper.

2. Combine apple juice, sugar & ginger. Spoon over roast, covering entire top.

3. Cover & cook on LOW 10-12 hrs.

CROCK POT APPLE GLAZED PORK ROAST #2

Ingredients:

4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 Tablespoons brown sugar
1 teaspoon ginger, ground

Directions:

1. Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well.

2. Core and quarter apples. Place apple quarters in bottom of crock pot. Place roast on top of apples.

3. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.

4. Cover and cook on Low for 10-12 hours.

CROCK POT BAKED HAM IN FOIL

Directions:

1. Pour 1/2 cup water in Crock-Pot.

2. Wrap precooked 3 to 4 pound ham in foil, place in Crock-Pot.

3. Cover and cook on high 1 hour, then low 6 to 7 hours or until ham is hot. If cooking larger ham, cook 1 hour on high then low 8 to 10 hours.

CROCK POT BARBECUE PORK SANDWICHES

Ingredients:

1 pork roast
1 bottle barbecue sauce
About 1/2 to 1 cup water

Directions:

1. Place everything in crockpot on high for 6 hrs. on high or low for about 10 hrs.

2. When done, remove meat from bone and serve on hamburger buns or rolls with more bar-b-que sauce or ketchup.

CROCK POT BARBECUED PORK ROAST #2

Ingredients:

1 pork roast
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce

Directions:

1. Cook roast covered in water (start with hot water) in crock pot overnight on low 10-12 hours.

2. Pour off water and pull meat into shredded pieces.

3. Sauté onion in a little butter.

4. Combine barbecue sauce, onions, sugar and juice of lemon with meat in crock pot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours.

CROCK POT BIGOS

Ingredients:

1 onion, chopped
1 clove garlic, minced
2 Tablespoons butter
1 pound cabbage
1 quart sauerkraut, rinsed and drained
1/2 pound mushrooms, sliced
1 pound boneless pork butt, cut in 1″ cubes
1 pound boneless veal, cut in 1″ cubes
1/2 pound Polish sausage, sliced 1/2″ thick
1/2 cup beef stock
1 cup chopped tomatoes
2 tart apples, diced
1/2 cup pitted prunes
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup red wine

Directions:

1. Combine all ingredients in crock pot and cook on low 8 to 10 hours.

CROCK POT BARBECUE SAUCE

Ingredients:

1 cup chopped celery
1 medium onion chopped
1 Tablespoon butter
2 Tablespoons vinegar
1 Tablespoon brown sugar
3 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
1 teaspoon salt (optional)
1 teaspoon mustard
1 cup ketchup
1 cup water
2 lb. ground beef

Directions:

1. Sauté the celery and onion in the butter until golden brown.< p/>

2. Combine all ingredients in a crock pot. Cook slowly for 2 – 2 1/2 hours.

CROCK POT BARBECUED PORK STRIPS

Ingredients:

1/2 cup soy sauce
1/4 cup dry sherry
1/2 cup brown sugar
2 cloves garlic, crushed
1/8 teaspoon pepper
1/2 cup barbecue sauce
1 8-ounce can pineapple chunks (do not drain)
3 pounds lean pork, cut into strips, browned, and drained

Directions:

1. Combine all ingredients except pork strips in Crock Pot and stir well. Add pork and stir to coat.

2. Cook on low, covered, for 8 to 10 hours. Serve with sauce.

CROCK POT BAYOU GUMBO

Ingredients:

3 Tablespoons all purpose flour
3 Tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water

Directions:

1. In small saucepan, combine flour and oil; mix well.

2. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.

3. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water.

4. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package.

5. Add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes.

6. Serve gumbo over rice.

CROCK POT CAJUN BREW PORK N BEANS

Ingredients:

5 cans (14 oz.) pork-n-beans
2 8 oz. cans tomatoe sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)

the following are “to taste”
Worcestershire sauce
hot sauce
cajun seasonings
liquid smoke
mustard
brown sugar

Directions:

1. Mix all ingredients in a crockpot and set to high. Let it cook all day, stirring occasionally.

CROCK POT CANNELLINI ALLA CATANIA

Ingredients:

1 lb. dried canellini beans (white kidney beans)
6 cups water
2 hot italian sausages, sliced
1 large onion, chopped
1 large garlic clove, minced
2 large tomatoes, ripe, peeled and coarsley chopped
1 bay leaf, crumbled
1/2 teaspoon thyme, crumbled
1/2 teaspoon basil, crumbled
3 strips of orange rind (1 in.)
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon instant beef broth

Directions:

1. Pick over beans and rinse. Cover beans with water in a large kettle; bring to boiling; cover; cook 2 minutes; remove from heat; let stand 1 hour.

2. Pour into slow cooker.

3. Brown sausages in a small skillet; push to one side; sauté onion and garlic in same pan until soft.

4. Stir in tomato, bay leaf, thyme, basil, orange strips, salt and pepper and instant beef broth.

5. Bring to boiling; stir into beans; cover.

6. Cook on low for 10 hours or on high for 5 hours or until beans are tender.

CROCK POT CHOPS IN A CROCK

Ingredients:

6 pork chops, browned
1 onion, chopped
3 Tablespoons catsup
10.5 oz can cream of mushroom soup
2 teaspoons Worcestershire sauce

Directions:

1. Place into crockpot and simmer about 4-5 hours. Serve with rice, noodles or potatoes.

CROCK POT CROCKED KIELBASA

Ingredients:

1/2 pound lean ground beef
1 pound kielbasa sausage, sliced
1 can whole tomatoes, (28 ounces) undrained
9 ounces frozen french-cut green beans
1 can pitted black olives, (6 ounces)(drained and left whole)
1/2 cup red wine
3 garlic cloves, minced
1 medium onion, sliced
1 medium green pepper, chopped
1 teaspoon basil, crushed
1 teaspoon oregano, crushed
1/2 teaspoon thyme, crushed
1/4 teaspoon pepper
1 pound pasta of your choice
4 ounces parmesan, freshly grated

Directions:

1. In a medium skillet, saute ground beef. When browned, transfer to crockpot.

2. Add all other ingredients except pasta and parmesan Simmer on low for 6-8 hours.

3. Cook pasta according to directions. Ladle Crocked Kielb.asa over pasta in large bowls. Use the Parmesan cheese to garnish.

CROCK POT AUTUMN PORK CHOPS

Ingredients:

6 pork chops
2 medium acorn squash, unpeeled
3/4 teaspoon salt
2 Tablespoons melted butter
3/4 cup brown sugar, packed
3/4 teaspoon brown bouquet sauce
1 Tablespoon orange juice
1/2 teaspoon orange peel, grated

Directions:

1. Trim excess fat from chops. Cut each squash into 4 to 5 crosswise slices; remove seeds.

2. Arrange 3 chops on bottom of slow-cooking pot.

3. Place all squash slices on top; then another layer of remaining 3 chops.

4. Combine salt, butter, sugar, bouquet sauce, orange juice, and orange peel. Spoon over chops.

5. Cover and cook on low for 4 to 6 hours or until done.

6. Serve one or two slices of squash with each pork chop.

CROCK POT AUTUMN PORK ROAST

Ingredients:

3 to 4 lb. pork roast
salt & pepper
1 cup cranberries, finely chopped
1/4 cup honey
1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Directions:

1. Sprinkle roast with salt and pepper. Place in crock pot.

2. Combine remaining ingredients. Pour over roast.

3. Cover. Cook on low for 8 to 10 hours or on High for 4-5 hours.

CROCK POT BEST PORK ROAST

Ingredients:

4-5 pound pork roast
6-8 cloves garlic
pepper
basil
1 cup dry white wine
onion

Directions:

1. Cut 6-8 holes into the roast just big enough to fit a clove of garlic.

2. Put a garlic clove (peeled) into each hole. Rub outside with cracked pepper and basil.

3. Pour dry white wine in the bottom of the Crock Pot. Place roast in the Crock Pot, put slices or wedges of onion on top and around the roast.

4. Cover and cook on low all day or until done.

CROCK POT BLACK BEAN CHILI WITH PORK

Ingredients:

1 lb. boneless pork, cut into cubes
2 (16 oz.) cans black beans, drained
1 red or yellow bell pepper, chopped
1 medium tomato, peeled, seeded and chopped
1 small red onion, thinly sliced
1 clove garlic, crushed
1/2 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1 can tomato sauce
1/2 cup sour cream
2 Tablespoons chopped cilantro

Directions:

1. In a crockpot, stir together pork, beans, bell pepper, tomato, onion, garlic, cumin, chili powder, salt, and tomato sauce.

2. Cover and cook on low 8 to 9 hours. Spoon into bowls and top with sour cream and cilantro.

CROCK POT BONELESS TWICE COOKED BBQ RIBS

Directions:

1. Place about 1 1/2 lb. of boneless ribs in the CP on low with enough water to cover, about 3 TBS of BBQ sauce, fresh chopped garlic, 1/3 CUP brown sugar and a couple dashes of ketchup.

2. Cook on low about 5 hours until done. Cook on the BBQ to crisp them up and baste with more BBQ sauce.

CROCK POT CANTONESE DINNER

Ingredients:

1 1/2 lb. pork steak 1/2″ thick cut into strips
2 Tablespoons oil
1 onion large, sliced
1 green pepper small cut into strips
1 4 oz. can mushrooms, drained
1 8 oz. can tomato sauce
3 Tablespoons brown sugar
1 1/2 Tablespoons vinegar
1 1/2 teaspoons salt
2 teaspoons worcestershire sauce

Directions:

1. Brown pork in oil in skillet. Drain on double paper towel.

2. Place pork strips and all remaining ingredients into crock pot.

3. Cover and cook on low for 6 to 8 Hr (high 4 hr) Serve over hot fluffy rice.

CROCK POT FARMER'S PORK CHOPS

Ingredients:

4 pork chops
1 clove garlic, chopped
salt & pepper to taste
4 medium potatoes, sliced
2 onions, sliced
1-1/2 cup sour cream
1-1/2 teaspoons salt
1/2 teaspoon dry mustard

Directions:

1. Trim excess fat from chops and roll in flour. Brown chops and garlic in hot fat. Season.

2. Layer in crock pot potatoes, browned chops, and onions.

3. Blend sour cream, salt, and mustard. Pour over top.

4. Cook on Low 4 – 6 hours.

CROCK POT CATALINA RIBS

Ingredients:

1 1/2-2 lb. boneless pork ribs
1 onion chopped
2 cloves garlic, minced
1 (8 oz) bottle of Catalina salad dressing

Directions:

1. Place ribs in crock pot.

2. Add in rest of ingredients and cook low for 5-7 hours.

CROCKPOT CHICKEN FRIED CHOPS

Ingredients:

1/2 cups all purpose flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork chops, trimmed
2 Tablespoons vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water

Directions:

1. In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops.

2. In a skillet, brown the chops on both sides in oil.

3. Place in a slow cooker or crockpot.

4. Combine soup and water; pour over chops.

5. Cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.

CROCK POT CHOPS OR RIBS

Ingredients:

6 or 8 chops or ribs to fill crock pot
1/4 cup chopped onion
1/2 cup chopped celery
1 cup catsup
1/2 cup water
1/4 cup lemon juice
2 Tablespoons brown sugar
3 Tablespoons Worcestershire sauce
2 Tablespoons vinegar
1 Tablespoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Mix ingredients together & pour over meat in pot. Cook until tender.

CROCK POT COLA HAM

Ingredients:

1/2 cup brown sugar
1 teaspoon dry mustard
1/4 cup cola
3 to 4 pound pre-cooked ham

Directions:

1. Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola.

2. Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture.

3. Place ham in crockpot and add remaining cola.

4. Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours.

CROCK POT CORNY HAM AND POTATO SCALLOP

Ingredients:

5 potatoes, peeled and cubed
1 1/2 cups cubed cooked ham
1 (15 ounce) can whole kernel corn, drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 (11 ounce) can condensed cheddar cheese soup
1/2 cup milk
3 Tablespoons all-purpose flour

Directions:

1. In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, green pepper and onion; mix well.

2. In a small bowl, combine soup, milk and flour; beat with wire whisk until smooth.

3. Pour soup mixture over potato mixture and stir gently to mix.

4. Cover and cook on low setting for about 8 hours or until potatoes are tender.

CROCK POT COUNTRY STYLE RIBS AND KRAUT

Ingredients:

12 oz. sauerkraut
brown sugar to taste
1-2 lb. country style ribs

Directions:

1. Place the ribs in a crockpot. Sweeten the sauerkraut to taste with the brown sugar.

2. Cook on low heat 8-10 hours.

CROCK POT CRANBERRY PORK

Ingredients:

1 (16 ounce) can cranberry sauce
1/3 cup French salad dressing
1 onion, sliced
3 pounds pork roast

Directions:

1. In a medium bowl, combine the cranberry sauce, salad dressing and onions.

2. Place pork in a slow cooker and pour the sauce over the pork.

3. Cook on high setting for 4 hours OR on low setting for 8 hours.

CROCK POT CRANBERRY PORK ROAST

Ingredients:

4 medium potatoes, peeled and cut into 1″ chunks
One 3-pound boneless center-cut pork loin roast, rolled and tied
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) apricot nectar
1 medium onion, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper

Directions:

1. Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place the roast over the potatoes.

2. In a large bowl, combine the remaining ingredients; mix well and pour over the roast.

3. Cover and cook on the low setting for 5 to 6 hours. Remove the roast to a cutting board and thinly slice.

CROCK POT CRAZY STANDING UP PORK CHOPS

Ingredients:

4 loin pork chops, lean
2 medium onions, sliced
1 teaspoon butter
salt & pepper, to taste
spices of your choice

Directions:

1. Stand chops in crockpot, thin side down. Sprinkle with salt, pepper and spices of your choice.

2. Cover with the onion slices, which have been separated into rings.

3. Place butter on top, and cook on LOW heat for 6 to 8 hours, or until chops are tender and onions are done.

CROCK POT CREOLE BLACK BEANS

Ingredients:

1 to 2 pounds smoked sausage, cut into 1″ slices
3 15 oz. cans black beans, drained
1 1/2 cups onions, chopped
1 1/2 cups green pepper, chopped
1 1/2 cups celery, chopped
3 cloves garlic, minced
2 teaspoons leaf thyme
1 1/2 teaspoons leaf oregano
1 1/2 teaspoons white pepper
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 chicken bouillon cube
5 bay leaves
1 can 8-oz. tomato sauce
1 cup water
hot boiled rice

Directions:

1. Brown sausage in a skillet over medium heat. Drain fat and transfer to crockpot.

2. Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs. or on high 4 hrs. Remove bay leaves. Serve over cooked rice. Serves 6 to 8.

CROCK POT JAMBALAYA

Ingredients:

1 pound chicken breasts, boneless, cut in 1″ cubes
1 pound smoked sausage, sliced
1 pound shrimp, cooked
28 ounces crushed tomatoes
1 medium onion, chopped
1 green pepper, chopped
1 cup chicken broth
1/2 cup white wine
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons cajun seasoning
1 teaspoon cayenne pepper
2 cups rice, cooked

Directions:

1. Cut chicken and slice sausage. Chop onion and green pepper. Put all in slow cooker/Crock Pot.

2. Add remaining ingredients, except shrimp and rice. Cook in slow cooker/Crock Pot on low for 6-8 hours or on high for 3-4 hours.

3. 30 minutes before eating, add cooked shrimp and cooked rice; allow to heat.

CROCK POT FRANKS IN SPICY TOMATO SAUCE

Ingredients:

1 cup ketchup
1/2 cup firmly packed brown sugar
1 Tablespoon red wine vinegar
2 teaspoons soy sauce
1 teaspoon Dijon mustard
1 clove garlic, minced
1 pound beef or chicken frankfurters, cut into 1″ pieces

Directions:

1. Place ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crock pot.

2. Cover and cook on High until blended. Stir occasionally.

3. Add frankfurters and stir to coat. Cook until thoroughly blended.

CROCK POT SPARERIBS

Ingredients:

2 to 3 lb. country style spareribs (pork), fresh or frozen
1 cup ketchup
1 cup cola (coke, diet coke, etcup)

Directions:

1. Combine ketchup and cola. Place ribs in crock pot. Pour mixture over ribs.

2. Cook 2 hours on high and at least 2 hours on low. May cook for several hours on low.

CROCK POT GARLIC PORK ROAST AND SWEET POTATOES

Ingredients:

3 1/2-pound pork boneless loin roast
1 Tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
3 cups 1-inch pieces peeled sweet potatoes
1 medium onion, sliced
4 cloves garlic, peeled
1 cup chicken broth

Directions:

1. Remove fat from pork. Heat oil in 10-inch skillet over medium-high heat. Sprinkle pork with salt and pepper.

2. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.

3. Place sweet potatoes, onion and garlic in 3 1/2- to 6 quart slow cooker. Place pork on vegetables.

4. Use small amount of the chicken broth to deglaze skillet. Pour drippings and remaining broth over pork.

5. Cover and cook on low heat setting 8 to 10 hours or until pork and vegetables are tender.

CROCK POT GLAZED COCKTAIL SAUSAGES

Ingredients:

3/4 cup apricot preserves
1/4 cup prepared yellow mustard
2 scallions chopped
1/2 pound precooked mini smoked sausages

Directions:

1. In a 1-quart mini electric slow cooker; mix together the preserves and mustard.

2. Stir in scallions and sausages. Cover, plug in the cooker and cook for 3 hours or until very hot.

3. Remove the cover, stir to mix and serve immediately with toothpicks.

CROCK POT HAM AND POTATOES #1

Ingredients:

5 or 6 potatoes, sliced thin
1 to 2 cups ham, cubed
1 medium onion, sliced
1 can cream of mushroom soup
1 cup shredded cheddar cheese

Directions:

1. Layer one half of the potatoes, ham, and onions in crockpot. Season with salt and pepper then half of the cheese.

2. Add remaining potatoes, ham, onions and cheese. Spread undiluted soup evenly over top so air doesn't reach the potatoes.

3. Sprinkle with paprika. Cover and cook on Low for 8 hours

CROCK POT HAM AND POTATOES #2

Ingredients:

6-8 slices ham
8-10 medium potatoes, peeled and thinly sliced
1 medium onion, peeled and thinly sliced
Salt and pepper
1 cup grated Cheddar cheese
2 cans cream of celery or mushroom soup
Paprika

Directions:

1. Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper,then grated cheese. Repeat with remaining half.

2. Spoon undiluted soup over top.Sprinkle with paprika.

3. Cover and cook on low 8-10 hours or on high 4 hours

CROCK POT HAM AND SCALLOPED POTATOES

Ingredients:

1 cup water
1/2 teaspoon cream of tartar
5 medium potatoes
1 cup chopped onion
salt & pepper to taste

SAUCE

1/4 cup all purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup grated cheddar cheese
2 cups cubed boneless smoked ham

Directions:

1. Combine water and cream of tartar in large bowl. Stir and add potatoes. Stir well, drain.

2. Layer potatoes and onion in a crock pot (5 quart) and sprinkle with salt and pepper.

Sauce:

1. Stir flour, salt, and pepper together in a saucepan. Wisk in milk gradually until no lumps remain.

2. Heat and stir until boiling. Pour 1/2 of sauce over potatoes. Sprinkle cheese and ham over top, then top that with remaining sauce.

3. Cover and cook on low for 9-10 hours or high for 4 1/2 – 5 hours.

CROCK POT HONEY MUSTARD BBQ SHORT RIBS

Ingredients:

3 to 3.5 lb. beef short ribs
1 Tablespoon Dijon-style mustard
1 garlic clove, crushed
2 Tablespoons honey
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup bottled hickory smoked barbecue sauce
2 Tablespoons cornstarch
2 Tablespoons cold water
cooked noodles

Directions:

1. Place short ribs in slow-cooker. In medium bowl, combine mustard, garlic, honey, salt, pepper, and barbecue sauce. Pour over ribs.

2. Cover and cook on LOW 6 to 7 hours or until tender. Refrigerate several hours or overnight.

3. Skim any solidified fat from top. Remove ribs; heat in microwave or conventional oven.

4. Dissolve cornstarch in cold water. Add to sauce from ribs.

5. Cook and stir in microwave or on stovetop until hot and slightly thickened. Pour hot sauce over warm ribs. Serve on cooked noodles.

CROCK POT HONEY RIBS AND RICE

Ingredients:

2 lb. lean spare ribs
1 can condensed beef bouillon
1/2 cup water
2 Tablespoons maple syrup
2 Tablespoons honey
3 Tablespoons soy sauce
2 Tablespoons barbecue sauce
1/2 teaspoon dry mustard

Directions:

1. Bake ribs at 350°F for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes toremove fat.

2. Cut into single servings. Combine ingredients in crackpot, stir to mix.Add ribs.

3. Cover and cook overnight or on low for 8 hours. Serve over rice.

CROCK POT HOT DOG AND BACON ROLLUPS

Ingredients:

2 pkg. hot dogs, cut in half
brown sugar
1 lb. bacon, cut into in the middle

Directions:

1. Take a piece of hot dog and piece of bacon, wrap bacon around hot dog. Stick a toothpick through bacon to hold.

2. Place one layer in bottom of Crock Pot and cover with brown sugar. Repeat until all the hot dogs have been used.

3. Cook 3 to 4 hours.

CROCK POT KALUA PORK

Ingredients:

4 to 5 pound pork butt
1 Tablespoon liquid smoke
2 1/2 Tablespoons sea salt

Directions:

1. Preheat oven to 325°F. Rub pork with liquid smoke and 1 1/2 Tablespoons of the salt. Wrap pork in foil and seal completely.

2. Place pork in roasting pan and bake for 5 hours.

3. After baking, shred pork, sprinkle with the remaining salt.

CROCK POT KIELBASA #1

Ingredients:

3 pounds of kielbasa
3 jars of peach preserves

Directions:

1. Slice the kielbasa in coins and pour the preserves on top, no need to stir.

2. Put crockpot on LOW for 4 or 5 hours.

CROCK POT KIELBASA #2

Ingredients:

3 pounds of kielbasa
1 – 2 pound box of dark brown sugar

Directions:

1. Cut up kielbasa into 1/2″ chunks, put into crock pot.

2. Add whole box of brown sugar. No need to stir until brown sugar starts to liquefy.

3. Cook on low for 5 hours.

CROCK POT CREAMY SCALLOPED POTATOES AND HAM

Ingredients:

3 lb. medium size potatoes peeled and sliced
1 onion chopped
1 cup shredded cheddar cheese
1 cup cooked ham
1 can (10 3/4 oz) reduced fat cream of mushroom soup
1/2 cup water

Directions:

1. Combine potatoes, onion, cheese and ham in slow cooker/Crock Pot.

2. In small bowl, stir together soup & water. Pour over potato mixture.

3. Cover pot. Cook on High for 4 hours or until potatoes are tender. Stir mixture just before serving.

CROCK POT SWEET AND SOUR FRANKS

Ingredients:

1 cup chili sauce
1 cup currant jelly
3 Tablespoons lemon juice
1 Tablespoon prepared mustard
2 pounds cocktail franks or hot dogs cut into bite-sized pieces
2 cans pineapple chunks, 27 ounces each

Directions:

1. Combine first four ingredients in Crock Pot; mix well to break up jelly chunks.

2. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients.

3. Add cut-up hot dogs or cocktail franks. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Keep on low while serving.

CROCK POT SWEET AND SOUR KIELBASA

Ingredients:

1 pound kielbasa
1 (10 oz.) jar red currant jelly
1/2 (5 oz.) jar golden spicy mustard (add whole jar for more spicy)

Directions:

1. Cut kielbasa to bite-size pieces. Add to boiling water. Boil 8 to 10 minutes; poke with fork to release grease from meat.

2. In slow cooker/Crock Pot, melt jelly on low heat. Add mustard.

3. When kielbasa is done boiling, rinse, then add to slow cooker/Crock Pot mixture. Coat all of the meat.

4. Simmer for 1 hour or more on low.

CROCK POT MAPLE COUNTRY STYLE RIBS

Ingredients:

1 1/2 pounds country style ribs
1 Tablespoon maple syrup
1 Tablespoon soy sauce
2 Tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper

Directions:

1. Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker.

2. Cover and cook on Low for 7 to 9hours

CROCK POT MAPLE COUNTRY RIBS

Ingredients:

3 pounds country-style pork ribs
1 cup pure maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 Tablespoons lemon juice
1/4 teaspoon of each: salt, pepper, paprika, garlic powder and ground cinnamon

Directions:

1. Mix and cook 4-6 hours on LOW.

SWEET AND SOUR RIBS BROWN SUGAR SAUCE

Ingredients:

2 cups brown sugar
1/4 cup all-purpose flour
1/3 cup water
1/2 cup white vinegar
2 Tablespoons soy sauce
2 Tablespoons ketchup
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
3 lb.s meaty spare ribs, cut into 2 or 3 rib sections

Directions:

1. Mix brown sugar and flour in a saucepan. Add water. Stir.

2. Add next 5 ingredients. Heat and stir until boiling and thickened.

3. Layer ribs in a 5 quart crock pot, spooning sauce over each layer.

4. Cover. Cook on low for 10 hours or on High for 5 to 6 hours until ribs are very tender.

CROCK POT SWEET AND SOUR SAUSAGE BALLS

Ingredients:

1/2 cup brown sugar
2 lb. sausage
1 1/4 cups ketchup
1 Tablespoon soy sauce
1 Tablespoon lemon juice
1 can chunk pineapple

Directions:

1. Roll sausage in balls, brown and add other ingredients.

2. Cook until done in slow cooker.

CROCK POT SWEET AND SOUR PORK

Ingredients:

4-6 pork shoulder steaks
1 Tablespoon cooking oil
1 can (15 oz.) crushed pineapple
1/2 cup chopped green pepper
1/2 cup water
1/3 cup brown sugar
2 Tablespoons ketchup
1 Tablespoon quick-cooking tapioca
3 teaspoons soy sauce
1/2 teaspoon dry mustard

Directions:

1. In skillet, brown pork steaks on both sides in hot oil. Drain fat. Transfer to crock pot.

2. In a bowl, combine pineapple, green pepper, water, brown sugar, ketchup, tapioca, soy sauce and dry mustard. Pour over pork steaks.

3. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Serve over rice.

CROCK POT SQUASH AND PORK CHOPS

Ingredients:

6 thick pork chops
2 medium acorn squash
3/4 teaspoon salt
2 Tablespoons margarine, melted
3/4 cup brown sugar
3/4 teaspoon Kitchen Bouquet or browning sauce
1 Tablespoon orange juice
1/2 teaspoon orange peel, grated

Directions:

1. Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways slices; remove seeds.

2. Arrange 3 chops on bottom of crock pot. Place all squash slices on top; then another layer of three remaining chops.

3. Combine salt, butter, sugar,bouquet sauce, orange juice and orange peel. Spoon over chops.

4. Cover and cook on low 6-8 hours or until done. Serve one or two slices of squash with each pork chop

CROCK POT CIDER MILL HAM

Ingredients:

1 to 1 1/2 lb. canned ham
1 cup apple juice
1/3 cup brown sugar
1 teaspoon prepared mustard

Directions:

1. Slice ham into 4 slices and place in crockpot.

2. Combine apple juice, brown sugar and mustard. Pour over ham slices.

3. Cover and cook 7 to 10 hours.

CROCK POT PORK CHOPS & STEW

Ingredients:

6 pork loin chops
4 Tablespoons flour
2 Tablespoons oil
6 medium potatoes, cubed
1 medium onion, chopped
1 small cabbage, cut in thin wedges
4 carrots, diced
1/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons beef bouillon granules
1/4 cup water
1 can (14 1/2 oz.) sliced stewed tomatoes
1/2 cup sour cream
2 Tablespoons cornstarch

Directions:

1. Trim fat from chops. Coat with 2 Tablespoons flour. Brown chips in oil over medium heat.

2. Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat.

3. Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, 1/4 cup water and stewed tomatoes with juice. Do Not Stir.

4. Cover and cook on high 3 1/2-4 hours or on low for 7-8 hours.

5. Optional: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.

CROCK POT ITALIAN SAUSAGES

Ingredients:

3-4 lb. Italian sausages (sweet or hot)
2 medium green peppers, sliced
1 large onion, sliced
28-30 oz jar spaghetti sauce

Directions:

1. Cook sausage whole in covered frying pan. Drain and slice.

2. Put all ingredients in crockpot and cook 2-3 hours on high. Turn to low to keep warm.

CROCK POT SAUERKRAUT

Ingredients:

2 bags sauerkraut, drained
1 (32 oz.) can stewed tomatoes
1 large onion, chopped
1/2 green pepper, chopped
pepper to taste
garlic powder to taste
1 pkg. smoked sausage, sliced
1 pkg. spicy hot sausage, sliced

Directions:

1. Mix first 6 ingredients together in a crock pot.

2. Cook on slow for 4 hours.

3. Spoon out 3/4 of liquid. Add sausage and cook for 2 more hours.

CROCK POT SAUSAGE & POTATOES

Ingredients:

1 1/2 lb. Polish sausage, sliced
1 large pkg. frozen hash brown potatoes
1 can Cheddar cheese soup
1/2 (15 oz.) can evaporated milk
1 bunch green onions, diced
pepper
garlic powder
1 can of diced chilies (optional)

Directions:

1. Grease crock pot.

2. Combine sausage, potatoes, onions and spices in crock pot.

3. Mix together soup and milk; pour over ingredients in crock pot. Stir together.

4. Simmer in pot about 6 hours, stirring occasionally.

CHINESE STYLE COUNTRY RIBS

Ingredients:

1/4 cup soy sauce
1 clove garlic, crushed
1/4 cup orange marmalade
4 lb. country style spareribs
2 Tablespoons catsup

Directions:

1. Combine soy sauce, marmalade, catsup, and garlicup

2. Brush on both sides of the ribs. Place in a crockpot.

3. Pour remaining sauce over all.

4. Cover and cook on low for 8 to 10 hours.

CROCK POT NORTH CAROLINA STYLE PORK

Ingredients:

Part 1

1 3-6 lb. pork shoulder or Boston butt roast
1 Tablespoon paprika
2 Tablespoons brown sugar
1/2 teaspoon each salt and pepper

Part 2

8 oz. cider vinegar
4 teaspoons of Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/2 teaspoon sugar
1/4 to 1/2 teaspoon of cayenne red pepper

Directions:

1. Set pork aside, mix all other ingredients in part 1 together and rub over entire pork roast.

2. Place in crock pot on high for 6-7 hours time.

3. Mix part 2 ingredients together in medium size bowl, before pork roast is done cooking.

4. When Pork roast is very tender, with a fork, remove roast from crock pot.

5. Chop roast into a very fine degree. Take a Tablespoon and ingredients from Part 2 (BBQ sauceingredients) and spoon over the chopped roast.

CROCK POT CAJUN SAUSAGE & RICE

Ingredients:

8 oz. kielbasa sausage, cut in 1/4″ slices
1 (14 1/2oz) can diced tomatoes with liquid
1 medium onion, diced
1 medium green pepper, diced
2 celery stalks, thinly sliced
1 Tablespoon chicken bouillon granules
1 Tablespoon steak sauce
3 bay leaves or 1 teaspoon dried thyme
1 teaspoon sugar
1/4 to 1/2 teaspoon hot pepper sauce
1 cup uncooked instant rice
1/2 cup chopped parsley (optional)

Directions:

1. Combine sausage, tomatoes, onion, green pepper, celery bouillon, steak sauce,bay leaves, sugar and hot pepper sauce in crockpot.

2. Cover and cook on LOW for 8 hours.Remove bay leaves; stir in rice and 1/2 cup of water. Cook an additional 25minutes.

3. Stir in parsley if desired.