semary and cumin. Place the pork loin in the bag and
n the bottom of the slow cooker, slice onion and lay
Preheat oven to 275 degrees F.
Combine first 9 ingredients in a food processor.
Can also be mixed by hand in a bowl, but make sure to combine well.
If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat.
Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.
Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours.
Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks.
Serve.
days.
Meanwhile, slice pork into four-rib portions and
he roast.
Cook the pork roast for 6 hours on
Place pork chops in a slow cooker (crock-pot).
Slice the apple and place over pork chops.
Put 1 teaspoon brown sugar on each apple and pork chop.
Then place 1 teaspoon butter on each apple and pork chop.
Sprinkle with cinnamon.
Then cover it all with apple cider; make sure the cider is deep enough to cover it all.
Cook on low for 10 hours.
Serve the apples with the chops.
Fry pork chops.
Put in slow cooker or drain oil and leave in skillet.
Add soup, water, green pepper and onion. Salt and pepper to taste.
Cover and cook until pork chops are tender.
Place pork roast into a slow cooker. Mix tomato sauce, soy sauce, sugar, and ground mustard in a bowl, stirring to dissolve sugar; pour mixture over pork roast. Cook on Low until meat is very tender, about 8 hours.
Place pork roast on a cutting board. With a sharp knife, cut a 5-inch slit into the top of the roast, being careful not to cut clear through to the bottom of the roast. Spoon the sauerkraut into the pork roast, pressing it into the slit with the bottom of the spoon.
Place the roast in the slow cooker, and cook on Low for 8 to 9 hours.
In a skillet, brown chops on both sides in oil; drain.
Place in a slow cooker.
Add the onion, green pepper and mushrooms.
In a bowl, combine the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt.
Pour over meat and vegetables.
Cover and cook on low for 4-5 hours or until meat is tender.
Serve with rice.
Rinse roast and place in slow cooker. Sprinkle with salt. Add 1 bottle of BBQ sauce and cola to slow cooker. Cover and cook on low for 6 hrs.
Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.
Put the chops in the slow cooker and pour a bottle of your favorite barbeque sauce over. With your hands, mix the sauce all over the chops making sure the are coated very well. Cover and cook on low for 8 hours.
Combine all ingredients in a slow cooker & cook on low/medium until meat falls apart (approximately 6-8 hours). Ready to serve*.
*I refrigerate the pork to skim the fat before re-heating & serving.
Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
Cover, and cook on low at least 8 hours.
Season with salt to taste.
Place the pork in a crock pot, and
ased saucepan. Add in the pork and fry, stirring, until golden
Score the fat on the pork belly and trim.
Combine
135 degrees C).
Combine pork belly strips, water, dark soy
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove to paper towels to drain.
In a 4-quart slow cooker, combine the remaining ingredients; stir in bacon mixture. Cover and cook on low for 6-7 hours or until heated through.