Score fat cap on the pork shoulder in a diamond pattern.
about 10 minutes. Transfer to slow cooker.
Add onions and additional
Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, and jalapeno peppers.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.
Serve in tortillas with cheese, sour cream, and salsa.
oregano, salt and pepper. Season pork loin with spice mixture, rubbing
Slow cooker method:
Place pork in slow cooker. Pour in chicken broth, orange
Line your slow cooker with a Reynolds(R) Slow Cooker Liner. Place the pork, soda, garlic
Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-6 quart slow cooker. Add the pork and cook for 8 hours.
Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
Add the noodles to the slow cooker, making sure they are submerged. Cover and cook another 10 minutes.
Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls then put in some broth. Sprinkle with cilantro and enjoy.
Place pork shoulder in a slow cooker with taco seasoning. If desired, add chili powder and/or red pepper flakes. Add water until meat is covered. Place lid on pot and cook on low for 8 hours.
Remove pork shoulder from pot and shred.
In 10-inch skillet, heat oil over high heat until hot. Add pork; sprinkle with salt and 1/8 teaspoon pepper. Cook 3 to 5 minutes, stirring frequently, until browned.
In 3 1/2- to 4-quart slow cooker, mix pork and remaining ingredients except green beans.
Cover; cook on Low heat setting 7 to 8 hours.
About 20 minutes before serving, stir thawed green beans into stew. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until green beans are tender.
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.
Rub seasoning salt over the pork roast.
Brown on all sides. (optional, but this helps form a nice crust and develops flavor).
Set in a slow cooker and cook on high for 5 hours or low for 8 hours.
Once the roast is done, use two forks to shred.
At this point you can use the meat for pork tacos, enchiladas, or add your favorite barbecue sauce for pulled pork sandwiches.
SEASONING SALT: Mix 3 tablespoons kosher salt, 2 tablespoons black pepper, 1 tbsp garlic powder in a jar.
Add all ingredients except tomatoes to slow cooker. Cook on low 8-10 hours or on high 4-5 hours.
Add tomatoes and cook another 30 minutes.
he roast.
Cook the pork roast for 6 hours on
Rub salt mixture over entire pork shoulder and into slits. Wrap roast
ottom of a slow cooker. Place the pork roast into the slow cooker; pour in
oarse paste.
Add the pork pieces and toss until the
ith foil and place the pork in the pan. In a
ip-top plastic bag. Add pork to bag and seal. Marinate
Line a slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and place
ooking spray.
Add ground pork and cook for 5 minutes