he apple juice into the crock pot.
Then layer the sweet
Mix spices, oil, broth in a small bowl.
Put roast in crock pot.
Poke it all over with a knife.
Pour the liquid mixture over the roast.
Cook on low 6-8 hours.
Shred roast in the crock pot- it will fall apart easily using just 2 forks.
Let it soak up the liquid.
Serve with pita bread, feta cheese, tomatoes.
Or serve over garlic couscous or mashed potatoes.
Season roast with salt and pepper and
Place onions and carrots in crock pot.
Rub pork roast with seasonings. Place on top of vegetables; add water.
Cover and cook on low for 10-12 hours.
To serve: shred and serve on hot tortillas with taco sauce.
Place roast in a 5 quart crock pot. Season with garlic, onion, black
Place pork in crock pot, sprinkle 1/2 the taco envelope on meat.
Smear refried beans on pork, then sprinkle on the rest of the taco mix.
Cook on low for 6-8 hours.
When done, shred or break up roast, stir in cheese and enjoy.
Rub the roast all over with the olive oil, then rub with the seasonings. Place roast in bottom of crock pot, and top with the bay leaves and chopped onion.
Cover and cook on HIGH for 1 hour, then reduce heat to LOW and cook 10-12 hours more until meat is falling apart, yet tender, and done.
Remove to a large cutting board and let cool slightly, then use two forks to pull apart the meat into chunks, discarding the bay leaves.
Stuff into warmed and buttered Italian ciabatta rolls, and dig in!
Salt and pepper the pork.
Place pork in crock-pot.
Add vinegar and Worcestershire sauce.
Cook on medium to high heat for four hours or until tender.
Place pork in crock-pot.
Mash cranberries, sugar, cranberry juice, mustard and cloves and pour over roast.
Cover and cook on low for 6 to 8 hours.
Remove roast and keep warm.
Skim fat.
Measure 2 cups juice, add water if necessary and put in saucepan.
Bring to a boil, add cornstarch and water paste and cook until thickened. Season with salt.
Makes 4 to 6 servings.
Combine all ingredients except roast and buns in the slow cooker.
When well mixed, add roast.
Cover, Cook on high for 6-7 hours.
Remove roast.
Shred the meat and return it to the sauce.
Mix again and then I drain the excess liquid so the meat mixture is not too runny.
Serve on buns.
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.
Peel & chop the potatoes into bite-size pieces. Place them in the bottom of the crock pot, & put the roast on top.
Sprinkle the pepper, thyme, sage, oregano, & saffron on top of the roast. Throw in the garlic, then mix the bullion with the water before putting it in the crock pot.
Cook for 10 hours on low - less if you want the pork to stay together while serving/eating it (at least 7 hours).
Place pork roast in crock pot.
Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.
Pour Chipotle Raspberry Sauce on top of roast.
Be sure to use the whole jar and coat the whole top and sides of roast.
I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3. I set mine the first time on high for 4 and was a little dry. I like my pork medium well though! So 3 hours on high worked for me.
make 6 incisions in the pork roast.
Stuff the garlic cloves
Season pork roast liberally on all sides with
all bowl.
Rub the pork roast with 1/2 tablespoon of
Stab pork roast several times on all sides with a knife.
Mix olive oil, dill weed, mint, oregano, mustard, garlic, pesto, pepper, and soy sauce in a bowl.
Rub the mixture thoroughly rub on all sides of the pork roast.
Place the roast on the bottom of the crock pot and pour the remaining mixture over the roast Cover and cook on low for 10 - 12 hours.
Remove pork roast from crock pot and slice.
Quickly stir corn starch to remaining juices in crock pot.
Plate sliced pork and ladle on liquid.
Sprinkle with garlic chives.
n a skillet, brown the pork and the garlic in hot
Place onion and cabbage in bottom of crock pot, season with 1/2 teaspoon each of red pepper and garlic.
Put pork roast on top of vegetables and season with the rest of the spices.
Pour barbecue sauce over all.
Cook on low for 6-8 hours.
Take roast out of crock pot and shred with two forks.
If you want a thicker sauce, put the temperature on high then mix the water and cornstarch and put it in the crock pot while you are shredding the pork.
Eat on kaiser or Portuguese buns and enjoy!
ub the mixture over the roast. wrap tightly in plastic, and