Pork Thai Stew

2 pounds pork tenderloin, cubed
2 cloves garlic, chopped
2 cups sliced red bell pepper
2 tablespoons white wine vinegar
1/4 cup teriyaki sauce
1 teaspoon crushed red pepper
1/4 cup creamy peanut butter
cooked rice
1/2 cup chopped green onion
1/4 cup chopped peanuts

Put tenderloin, garlic, bell pepper, vinegar, teriyaki sauce and red pepper into slow cooker.

Cook on low 8 hours. Remove meat from pot and shred. Add peanut butter to pot. Add meat.

Cook for another 30 minutes. Serve over cooked rice, topped with green onions and chopped peanuts.

Makes 6 servings.

Portuguese Chorizo and Peppers

2 pounds chorizo sausage, casings removed and crumbled
2 green bell peppers, seeded and chopped
2 sweet onion, peeled and chopped
1 6 ounce can tomato paste
1 cup red wine
1 cup water
2 tablespoons crushed garlic

In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water and crushed garlic.

Stir so that everything is evenly distributed. Cover and set on low.

Cook for 8 hours. Uncover the pot and cook an additional 2 hours to allow some of the liquid to evaporate.

Serve over rice or with Portuguese bread.

Makes 8 servings.
 

Pulled Pork Burritos

1 2 to 2 1/2 pound boneless pork loin roast
1 medium onion, thinly sliced
2 cups barbecue sauce
1/4 cup chunky style salsa
3 tablespoons chili powder
3 teaspoons dried Mexican seasoning
9 8 to 10 inch flour tortillas

Place pork roast in 3 1/2 to 6 quart slow cooker. Arrange onion on top.

In small bowl, combine all ingredients except tortillas, mix well. Pour over pork.

Cover; cook on low setting for 8 to 10 hours. Remove pork from slow cooker; place on large plate.

With 2 forks, pull pork into shreds. Pour sauce from slow cooker into bowl; stir in pork.

Spoon pork mixture onto each tortillas; roll up and serve with condiments such as sour cream, chopped tomatoes, chopped onions, shredded lettuce and/or taco sauce.
 

Ribs and Kraut

4 to 6 country style ribs
1 pound sauerkraut with juice reserved
1 10 ounce can stewed tomatoes
1 medium yellow or white onion
black or red pepper

Slice onion into long, thin strips. Brown ribs in a skillet. Deglaze the bottom with onion and sauerkraut juice.

Add all ingredients in a crockpot and season with black or red pepper flakes to taste.

Set crockpot to low for 4 to 5 hours or on high for 2 to 2 1/2 hours.

Serve with mashed potatoes.

Roast Pork with Creamy Mustard Sauce

2 1/2 to 3 pound pork boneless sirloin roast
1 tablespoon vegetable oil
3/4 cup dry white wine or substitute chicken broth
2 tablespoon all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 small shallot, finely chopped
1/4 cup half and half
2 to 3 tablespoons country style Dijon mustard

Trim excess fat from pork. Heat oil in 10 inch skillet over medium high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.

Place pork in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except half and half and mustard; pour over pork. Cover and cook on low heat setting 7 to 9 hours or until pork is tender.

Remove pork from slow cooker; cover and keep warm. Skim fat from pork juices in cooker if desired. Stir half and half and mustard into juices.

Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve sauce with pork.

8 servings.
 

Sassy Italian Sausages

4 to 6 Italian sausages
2 tablespoons tomato paste
1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano leaves
4 to 6 medium tomatoes, diced
2 onions, halved and sliced
1 small green bell pepper, cut in strips
dash cayenne pepper, more or less to taste
salt and pepper to taste
sliced mozzarella cheese, if desired

In a medium saucepan, simmer sausages in water for about 20 minutes; drain and transfer to crockpot. Add remaining ingredients.

Cover and cook on low for 6 to 8 hours.

Serve on crusty rolls; finish with a topping of mozzarella cheese and place under the broiler until cheese is melted and bubbly. A delicious meal with a tossed salad.

Serves 4.
 

Sausage and Potatoes

1 1/2 pounds smoked sausage, sliced thickly
1 2 pound package hash brown potatoes, frozen
5 green onions, sliced
pepper to taste
garlic powder to taste
1 can cheddar cheese soup
1 soup can milk

Combine sausage, hash browns, green onions, pepper and garlic powder in well buttered crock pot. Stir gently to mix.

Whisk together soup and milk. Pour over ingredients in crock pot.

Cook on low for about 6 to 8 hours.

Sausage and Sweet Potatoes

3 cups sliced peeled apples
1 16 ounce can sweet potatoes, sliced
1 link of kielbasa sausage
1/2 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon grated lemon rind
1 tablespoon butter

Place 1/2 of the apples, sweet potatoes and kielbasa in a greased crockpot.

Combine sugar, salt, spices, lemon rind; sprinkle half of mixture into crockpot.

Add remaining apples, sweet potatoes and kielbasa.

Top with remaining spice mixture. Dot with butter.

Cover and cook on low setting for 7 to 9 hours.

6 to 8 servings.
 

Savory Pork Roast with Red Cabbage

4 to 6 red potatoes, cut in large chunks
1 large onion, cut in 1/4 inch slices
1 boneless pork roast, about 2 pounds
1 pound red cabbage sliced
1/2 cup apple butter
1 teaspoon garlic powder
salt and pepper, to taste

Place ingredients in the crockpot in order; cover and cook on low for 10 to 12 hours or high for 6 hours.

Serves 4 to 6.
 

Scalloped Potatoes and Ham

8 to 10 potatoes sliced; leave the peel on
2 cups cubed ham
1 onion, chopped
2 cups shredded cheddar cheese
10 3/4 ounce can of cream of mushroom soup

Layer each ingredient starting with the sliced potatoes,

Next ham, onion, cheddar cheese and the cream of mushroom soup. Do not mix.

Cover and cook in the crockpot for 8 to 10 hours.

South Pacific Pork Roast

5 pound loin end pork roast
1 large onion, sliced
4 tablespoons sugar
3/4 cup hot water
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoons dried ginger
3 tablespoons wine vinegar
1 tablespoon catsup
1 chopped green pepper
salt, pepper and garlic salt to taste
1 8 ounce can pineapple chunks
2 tablespoons each, cornstarch and water

Season roast with salt, pepper and garlic. Put roast into oven and broil 20 minutes to remove fat.

First place onion in bottom of crockpot; then roast with remaining ingredients, except pineapple and cornstarch/water.

Cover and cook on low 10 to 12 hours or on high 4 to 5 hours. Last 1/2 hour of cooking add pineapple chunks.

To thicken gravy: Blend 2 tablespoons cornstarch with 2 tablespoons cold water. Set crockpot on high and add paste. Boil gravy till thickened.

Stuffed Pork Chops

4 double cut pork chops with pockets
2 cups cornbread stuffing mix
2 tablespoons butter, melted
1/4 teaspoon salt
1/2 cup orange juice
4 teaspoons pecans, finely chopped
salt and pepper
1/4 cup light Karo syrup
1/2 teaspoon orange rind, grated

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix.

Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind.

Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes.

Tangy Pork Chops

4 boneless pork chops
1/2 cup chopped onions
1 cup sliced green pepper
14.5 ounce can stewed tomatoes; undrained
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon beef bouillon
2 tablespoons cornstarch
2 tablespoons water

Sprinkle each side of chops with salt and pepper to taste; place in crockpot. Add onions, green pepper and tomatoes.

Separately, stir together ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour into crockpot.

Cover and cook on low for 5 to 6 hours. Dissolve cornstarch in water and stir into crockpot, 30 minutes before serving, on high setting.

Wonderful Pork Tenderloin

2 pork tenderloins
1/2 cup soy sauce
1 bunch green onions, cut in 1/2 inch pieces
1/2 cup fresh cilantro, minced
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon cayenne pepper
red wine or meat stock

Place onions on bottom of crockpot that's been sprayed with cooking spray. Lay tenderloins on top.

Whisk soy sauce, salt, pepper, garlic powder, cinnamon, allspice, cayenne and wine or stock until well blended.

Pour over tenderloins and cook for 8 to 10 hours on low or high for 4 to 5 hours.