Brown chops and cut up meat.
Place in crock-pot.
Peel potatoes and slice.
Add onion, potatoes and tomatoes; cook until potatoes are tender.
White potatoes may be substituted for sweet potatoes.
Salt and pepper to taste.
Put Boston butt roast in crock-pot.
Fill halfway with water. Add remaining ingredients, stir and cook on low for approximately 8 hours or until very tender.
Quarter each pork chop.
Place meat in crock pot.
Pour soup over meat.
Set crock pot on low or medium.
Let cook for at least four hours.
Optional rice side dish: Five minutes before dinner time, ladle out 1 cup soup from crock pot.
If there isn't enough soup, add water to make 1 cup.
Use this liquid to prepare rice according to directions on box.
Lightly brown onions in oil.
Add garlic powder,
Flour pork chops well. Brown in hot shortening. Put in crock-pot.
Add 1 tablespoon Italian dressing for each pork chop. Cook on low for 2 to 3 hours or in microwave for 5 minutes. (Kansas.)
Turn Crock Pot to High.
Mix first 8 dry ingredients in a small
ukewarm.
Pour liquid over pork in a ziploc bag, and refrigerate
Place pork in 4-5 quart crock pot slow cooker.
Layer dried
Soak beans overnight.
Drain and place in crock-pot.
Cover with water; then chop onion and cut sausage.
Add sausage and smoked ham.
Fill crock-pot almost to top with bean mixture.
Add enough water to barely cover.
Cook on high, stirring occasionally.
Serve over rice.
Cook rice according to package directions.
rown pork pieces slowly in vegetable oil. Remove from skillet and place in
Cut slits in pork and place in crock pot.
In separate bowl, mix chicken gravy packets, marinade mix packet, water and oil.
Pour over pork.
Sprinkle Cajun seasoning on pork.
Cook 8-10 hours.
If possible, cut pork and stir gravy over pork during cooking.
Serve gravy over mashed potatoes.
NOTE: If you can not locate the marinade mix, you can order online at: www.yourfoodstore.com.
Brown pork in oil.
Put slow cooker liner in crock pot.
Put pork and vegetables in crock pot.
In medium sized bowl put diced tomatoes, wine, tapioca, salt, brown sugar, basil, garlic, and pepper; and pour over pork/veggie mixture.
Cover and cook on low for 6-7 hours.
Heat 1 tablespoon oil in large skillet over medium heat.
Add pork; cook 10 minutes or until browned on all sides.
Remove and set aside.
Heat remaining 1 tablespoon oil in skillet.
Add onions, garlic, cumin, and oregano; cook and stir 2 minutes or until soft.
Combine pork, onion mixture and remaining ingredients except rice and almonds in crock pot; mix well.
Cover and cook on low 5 hours or until pork is tender and barely pink in center.
Serve over rice and sprinkle with almonds, if desired.
Mix together in a large Pyrex measuring cup,
Brown pork chops on both sides and
Brown pork strips in oil.
Remove excess fat.
Drain on paper towel.
Place in crock pot along with remaining ingredients. Cover and cook on low for 6 - 8 hours.
Serve with rice.
Brown pork chops slightly on each side.
Put in crock-pot. Put in a can of mushroom soup.
Cook on slow until done.
Serve with rice.
Brown meat in a skillet and put in crock-pot.
Brown onions slightly in skillet.
Add crumbled, cooked bacon, onions and remaining ingredients to crock-pot.
Mix well.
Cover and cook on high until heated through.
Reduce to low and cook 4 to 9 hours.
Wash roast.
Season roast with salt, pepper and garlic powder. Place in crock-pot with 1/2 cup water.
Place sliced onion on top and cook overnight on low setting.
Soak beans overnight in water. Pick over beans. Combine beans, salt pork and onion in crock-pot.
Combine dry ingredients.
From tap draw enough water to mix dry ingredients.
Pour mixture over beans. Mix molasses with 1-quart hot water to thin molasses.
Add to beans. Add enough hot water to cover beans.
Cover crock.
Cook on high for 8 hours.