Friday, July 27, 2007

Pork Recipes

Pork Slow Cooker Recipes

Easy CrockPot Shredded Pork BBQ for sandwiches:

Pork Loin or Roast
Onion, chopped
1/2 can cola/diet cola
1 bottle BBQ Sauce - I use Sweet Baby Rays

Add all but 1/2 bottle to crockpot. Cook 7-8 hours on low. Shred meat and add the rest of the bbq sauce to taste! Simple, easy and outstanding!

Island Kielbasa

* 2 pounds kielbasa sausage, sliced into 1/2 inch pieces
* 2 cups ketchup
* 2 cups brown sugar
* 1 (15 ounce) can pineapple chunks, undrained


1. Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together.
2. Cook on low setting for 5 to 6 hours, until sausage is cooked through.

Kielbasa Sausage and Sauerkraut

add one ring of Hillshire Kielbasa sliced and a 16oz bag of sauerkraut and 4 potatoes cut in to 4 quarters

add everything to crockpot, mix and cook on low for 7/8 hours.

Crazy Crockpot Pork Chops
Ingredients for 4 servings:

4 Loin chops; lean
2 med Onions; sliced
1 tspn Butter
Salt and pepper to taste
Spices of your choice

Stand chops in crock pot, thin side down. Sprinkle with salt, pepper and spices of your choice. Cover with the onion slices, which have been separated into rings. Place butter on top and cook on low heat for 6 to 8 hours or until chops are tender and onions are done. The result is moist, tender chops with a deep brown color as if broiled in the oven.

Crock Pot Barbecue

3 onions (divided)
4 to 5 lbs. pork roast
6 whole cloves
2 c. water
1 (16 oz.) bottle barbecue sauce

Slice 2 of the onions and put half in bottom of a slow cooker. Add meat, cloves and water with remaining sliced onions on top. Cover and cook overnight for 8 to 12 hours on low. After cooking pork, remove bone and fat from meat. Put meat back in slow cooker. Chop
Remaining onion and add with barbecue sauce. Cover and cook additional 1 to 2 hours on high or 4 to 5 hours on low, stirring two or three times. Serve on buns. With about 5 servings per meal, you’ll have extra to freeze for another day.

To-Die-For Roast

* 1 pork roast, any kind
· 1 package Hidden Valley Dressing Mix
· 1 package brown gravy mix
· 1 package Italian dressing mix
· 1/2-cup warm water

Place roast in crock-pot. Sprinkle contents of all three envelopes over roast. Pour water in the bottom of the crock-pot. Cook on low for 6 to 7 hours. Can be done with Beef Roast as well.

Garlic Pork Roast

1 tablespoon vegetable oil
1 (2 pound) boneless pork roast
salt and pepper to taste
4 sweet potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth

Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
Cover, and cook on low setting for 6 hours.

Apple Rosemary Pork Tenderloin

(OK, for the recipe below, I used regular apple cider and no maple syrup, tossed it all in a ziploc bag and sucked out all the air and let it marinate overnight, then put it all in the crockpot with the apples and onion on top and cooked on high for 4 hours, then reduced the sauce on the stove)

4 teaspoons dried rosemary
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
salt and pepper to taste
3 pounds pork tenderloin
1 (12 fluid ounce) bottle hard apple cider
3 Granny Smith apples, cored and cut into 1 inch pieces
1 large red onion, cut into 1 inch pieces
5 tablespoons brown sugar
1/3 cup all-purpose flour
3/4 cup maple syrup

In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
Preheat oven to 325 degrees F (165 degrees C).
Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 160 degrees F (70 degrees C). Transfer roast, apples, and onion to a serving platter.
For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
Slice roast, and serve with gravy.

BBQ Pork Ribs

We have used baby back ribs or country style pork ribs. I don't think it matters what kind you use.

Put ribs in crock pot and put a can of sauerkraut over the top. Cover with a bottle of BBQ sauce. Put some water in the BBQ sauce bottle and swish around and pour into the crock pot. Cook all day, I think we do 7 or 8 hours on low. This makes the best ribs. We made it this weekend and added some potato salad. You could also serve with some beans and/or a green vegetable or salad.

BBQ ribs

1 bottle of Durkee Kansas Style Steak Seasoning - Can be found at WalMart
1 Bottle of your favorite BBQ sauce
1-2 racks of ribs
1 large sweet onion.

1. The night before.....

Remove membrane from back of ribs. Found this on and it is a great tip!

Pork and lamb ribs come with a papery membrane on the back (the concave side). I like to remove this membrane, which acts as a barrier to smoke and spice flavors. (It also tends to make the ribs a little tougher.)

To do this, loosen one corner from the meat with a slender, blunt, round object, like the end of a meat thermometer or Philips head screwdriver. (Insert the point just under the membrane next to one of the ribs and wiggle it.) Grab the membrane with a paper towel or the end of a dishtowel - it's slippery, and this will give you a grip. Gently but firmly pull the membrane away from the ribs: it should come away in a single sheet. Or ask your butcher to do it.

Gently rub in the Kansas City Style Steak seasoning. Use about 1 Tablespon per 1 lb of meat. Coat well, and rub this into the ribs. Put into fridge overnight (about 8hrs+).

2. When you are ready to cook, place a layer of ribs into the crock pot.

3. Then cut a piece of onion and place a layer of onions.

4. Place another layer of ribs and then onions until you fill your crock pot.

5. Cook for about 10-12 hrs on low to get the most tender ribs.

6. When done, remove from crock pot. Discard onion and juices on bottom of crock pot.

7. Place your ribs on a preheated grill and baste with your favorite BBQ sauce.

8. Cover grill and turn grill down to a nice medium to low heat. Let sit on grill for approx 10 min until BBQ sauce is baked in. If it's too cold to grill and you want to do this, I simply throw the ribs on a broiler pan, and put into the oven and broil them on low for about 10 min until sauce thickens and clings to the ribs.


Pulled Pork BBQ

Ingredients -
Pork butt or shoulder roast (3-5#)
1/4 c. brown sugar
1/2 tsp. pepper
3 Tbsp. Liquid Smoke
1 tsp. salt
2 Tbsp. Molasses - find this by the pancake syrup's
1/2 c. BBQ Sauce
1/2c water

Mix all the ingredients besides the roast and water together. Rub onto roast - it will be runny.

Place roast in crock pot - pour any remaining rub over roast - pour 1/2c water into bottom of crockpot. cover and cook on low all day.

When ready to eat drain crockpot - remove roast into a pan and shred meat using fingers or forks if too hot. Serve with BBQ sauce, coleslaw, potato salad - whatever!

Tangy Slow Cooker Pork Roast

1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

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Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.

Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Apple Glazed Pork Roast

4 pounds pork loin roast
6 apples
1/4 cup apple juice
3 tablespoons brown sugar
1 teaspoon ground ginger

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low 10-12 hours, until done.

Cranberry Pork Roast

1 boneless rolled pork loin roast (any pork roast will do) (2.5 pound)
1 can jellied cranberry sauce (16 ounce)
1/2 cup sugar
1/2 cup cranberry juice(not cocktail)
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice,
mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.

2. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat.

3. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

Boneless pork chops/chicken breasts with bell peppers and rice
4 -6 boneless pork chops/chicken breasts
2 cans 99% fat free chicken broth
1 pkg Birdseye frozen bell pepper strips/onion medley
1 can low fat Cream of Celery soup
1 can low fat Cream of Mushroom soup
1 pkg italian dressing seasoning mix
1 to 1.5 cups of rice
*If you don't like Italian dressing mix, you can substitute with some other seasoning. I have used lemon pepper **

Spray crock pot with Pam. Add pork chops, onion/bell pepper mix, rice, seasoning mix, soup~ stir. Pour chicken broth in and stir well. Cook on low 8 hours or on high for 4 hours. I serve with green beans and a roll

Pulled Pork BBQ
1. Take 1 pork loin - fatty side up and put into crock pot.

2. Add 1 can of chicken broth

3. Cook for 12 hrs on low.

4. Once cooked, remove loin from crock. Scrape any excess fat away from pork.

5. Dump all liquid from crock pot - if there is a few tablespoons left over, it's ok, crock just needs to be mostly empty, but it doesn't have to be totally dry. A few teaspoons left over won't hurt, but a lot will really screw up the texture of this.

6. Shred pork with fork and put back into crock pot.

7. Add in your favorite BBQ sauce - 1/2 - 3/4 of a full loin takes about 2 full bottles. More pork will need more sauce. I personally LOVE Sticky Fingers Carolina Sweet BBQ Sauce. It's wonderful!

8. Cook on low for about another 1-2 hrs (until everthing is warmed thru).

9. Serve on fresh buns.

Quick Crock Pot Sausage

2 Packages of Hillshire or Eckrich Smoked Sausage
1 Large Can of Petite Diced Tomatoes (20oz)
Basil, Oregano, Onion Powder and Garlic Powder to Taste

Chop sausage into bite size pieces. Place in crock pot along with tomatoes and spices. Cook on low for 4-6 hours. Serve over pasta or rice.

Sausage n Sauce

2 lbs Italian Sausage cut into 1 inch pieces
1 jar of any flavor pasta sauce

combine in crockpot
cook on low 6-7 hours
serve with toothpicks

Chicken Dumplings in a Crockpot


* 4 skinless, boneless chicken breast halves
* 2 tablespoons butter
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 1 onion, finely diced
* 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces


1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.