il on medium-high heat in a heavy bottom frying pan.
Mix kosher salt, black pepper, and ground ginger in a bowl; rub evenly into surface of pork roast; place seasoned roast in a slow cooker.
Stir soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over the pork roast.
Cook on Low 10 hours. Add cabbage to the pork and sauce in the slow cooker; cook another 30 minutes. Shred pork to serve.
Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.
Season short ribs with salt and pepper
fennel seed, and pepper flakes in a food processor.
Rub mixture
In a bowl, mix the ketchup, chili sauce, water, red wine vinegar, lemon juice, Worcestershire sauce, hot sauce, Dijon mustard, chili powder, garlic powder, celery seed, black pepper, and brown sugar.
Place the pork ribs in a slow cooker, and layer with onion and red bell pepper. Pour sauce into the slow cooker.
Cover, and cook 8 hours on Low.
Heat a large skillet over medium high heat and brown the short ribs on all sides.
Place the ribs in a slow cooker and top with the onions.
In a medium bowl, combine the water, beef granules, barbecue sauce, brown sugar and Dijon mustard.
Pour sauce over ribs, cover and cook on low for about 6-7 hours, or until tender.
Add the cornstarch mixture and continue to cook until the sauce thickens, about 20 minutes.
e arbol, garlic, and oregano in a food processor. Blend until smooth
Combine chicken, cream cheese, Colby-Jack cheese, goat cheese, Buffalo wing sauce, blue cheese dressing, bell pepper, onion, and celery in a slow cooker.
Cook on Low for 4 hours. Transfer dip to a bowl and sprinkle with chopped scallions.
Stir fudge brownie mix, chocolate chip cookie mix, eggs, and butter together in a slow cooker.
Cook on Low for 3 hours.
Season pork loin with salt and pepper and place in a slow cooker.
Puree 1/2 of the pineapple with chicken broth, orange juice, red onion, vinegar, lime juice, chipotle pepper, 1 teaspoon adobo sauce, garlic, chili powder, salt, cumin, garlic salt, 1 teaspoon black pepper, onion powder, and oregano. Pour over the pork. Add remaining pineapple and frozen corn.
Cook on Low for 8 hours. Shred pork and warm for an additional hour.
Place chicken in a slow cooker; stir in spaghetti sauce, tomato paste, mushrooms, onion, bell pepper, garlic, oregano, basil, black pepper, and red pepper flakes. Cover.
Cook on Low until chicken is tender, 6 to 8 hours.
Combine water, rum, brown sugar, butter, cinnamon sticks, cloves, salt, and nutmeg in a slow cooker. Steep on Low until flavors combine, 2 to 6 hours.
leaving 6 to 8 ribs per section. In a large roasting pan, arrange
Place the ribs in a slow cooker.
In a small bowl mix all the other ingredients together till combined.
Use 1 cup of the sauce to pour over the ribs. (keep the rest for spooning over. It will only be about 1/2 cup remaining) They won't be completely covered but a good deal of liquid is created during the cooking.
Cover and cook for 9 hours on low, occasionally reposition the ribs during this time.
In a medium saucepan set at medium
over with water. Let soak for a few minutes and swish to
In a small bowl, mix together paprika
uck roast and sear it for about 5 minutes per side
at dry. Salt ribs liberally.
Heat oil in a skillet over high