Place pork in crock pot. Add green pepper and onion. In bowl, mix brown sugar and cornstarch. Add 1 cup pineapple juice, vinegar, water, soy sauce and salt. Blend until smooth. Pour over meat and vegetables. Cover, cook on low 5-7 hours. One hour before serving, add pineapple chunks. Stir into meat and sauce. Serve over rice or chow mein noodles.
live oil.
3. Place pork loin into oven, turning and basting
n the bottom of crock pot.
Rub pork loin with salt, pepper, Italian
Turn Crock Pot to High.
Mix first
Pork -- In a large saute pan
used a 6-qt crock pot that comes equipped with a
Remove roast from freezer.
Remove all wrappings.
Place in a crock pot, fat side up.
Pour water over just to cover half of roast.
Add seasonings.
Put lid on crock pot and turn on low.
After 7 hours add sauerkraut around the sides.
(If you desire to brown remove from crock pot at this point and place in oven at 350).
Ready to eat after sauerkraut is heated through.
Frying pan, Tongs, and a crock pot.
Pat meat to make
Fry bacon until crisp. Drain, crumble and set aside.
Add all remaining ingredients except pork, bacon and black beans to crock pot and stir well.
Stir in pork and bacon.
Cover and cook on high 4 hours or until pork is done.
Break up pieces of pork with a fork or a potato masher.
Reduce heat to low.
Add drained black beans and continue to cook on high for 30 minutes.
Serve with flour or corn shells, guacamole, sour cream, cheese, and salsa.
n the inside of the pork loin along with a little salt
Trim most of fat from pork loin, and place in crock pot, fat side up
Brown pork in oil-wipe out oil
br>In a 4-quart crock pot, add the chopped onions.
ff excess fat.
Coat loin in a heavy layer of
n the bottom of your crock pot.
Finely chop the remainder
Rub salt and black pepper onto pork loin and place in crock pot. Add all of remaining ingredients EXCEPT cornstarch and water.
Turn crock pot on high for 1 hour and then cook on low for 5-6 hours.
Mix cornstarch and water in small bowl and add last 15 minutes of cooking time which will help make the gravy.
Remove loin onto a serving plate. This recipe will go well with rice, potatoes or noodles.
Place pork in 4-5 quart crock pot slow cooker.
Layer dried
Coat bottom of crock pot with olive oil then add
Lightly spray the crock pot with oil.
Place onion, carrot, parsnip, apples, pineapple and mushrooms in the crock pot.
In a frying pan, brown the roast.
Place the roast on top of the vegetables in the crock pot.
Rub the roast with the herbs de provence, sprinkle on the garlic salt and lastly rub on the marmalade.
Combine the apple cider, apple vinegar, brown sugar, salt and pepper.
Pour over the roast.
Cover and cook on low for 4 - 6 hours.
This is great served with rice, orzo, noodles and mashed potatoes.
Cut pocket into each pork chop, cutting from edge nearest bone.
Lightly season pockets with salt and pepper to taste.
Combine corn, onion, bell pepper, bread crumbs and rice in a large bowl.
Stuff pork chops with vegetable-rice mixture.
Secure along fat side with wooden toothpicks.
Pour any remaining vegetable-rice mixture into slow cooker.
Add stuffed pork chops to slow cooker.
Moisten top of each pork chop with tomato sauce.
Pour any remaining tomato sauce on top.
Cover and cook on low 8 to 10 hours or until done.