Pulled Pork with Root Beer Sauce

1 (2-1/2 to 3 lb.) pork sirloin roast
1/2 tsp. salt
1/2 tsp. ground black pepper
1 TB cooking oil
2 medium onions, cut into thin wedges
1 cup root beer
2 TB minced garlic
3 cups root beer (two 12 oz. cans or bottles)
1 cup bottled chili sauce
1/4 tsp. root beer concentrate (optional)
Several dashes bottled hot pepper sauce (optional)
8 to 10 hamburger buns, split (and toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)

Trim fat from meat. If necessary, cut roast to fit into a 3-1/2 to 5 quart crock pot/slow cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic. Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours.

To make the sauce:
in a medium saucepan combine the 2 cans or bottles of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce.

Makes 8 to 10 servings.

Crockpot Cherry Pork Chops

1 (21 ounce) can cherry pie filling
4 pork chops

Pour cherry pie filling into slow cooker. Add pork chops and stir to coat with filling. Cover and cook on low all day. Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).

serves 4

Slow Cooker Ham

1/2 cup unsweetened pineapple juice
2 cups brown sugar
1 (7-8 lb) whole cured picnic ham

Pour the pineapple juice into the bottom of the crockpot/slow cooker.
Sprinkle about 1-1/2 cups brown sugar onto the juice.
Place the ham flat-side down into the crockpot (depending on the size of your crockpot you may need to trim the ham slightly to make it fit).
Using clean hands rub the remaining brown sugar onto the ham.
Cover and cook on LOW for 8-9 hours.
You may baste the ham halfway through cooking if desired.

Crock Pot Pesto Pork Roast

1 (600 g) pork roast
1/4 cup olive oil
1 teaspoon dill weed
1 teaspoon freshly snipped mint
1 tablespoon dried oregano flakes
1 tablespoon whole grain mustard
1 tablespoon minced garlic paste
1 tablespoon pesto sauce (I used my walnut-basil pesto)
1 teaspoon white pepper
1 teaspoon soy sauce
1 teaspoon cornstarch
1 teaspoon freshly snipped garlic chives

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.

Split Pea Soup

1 (16 ounce) package dried split peas, rinsed
2 cups diced ham
3 carrots, peeled and sliced
1 medium onion, chopped
2 stalks celery, plus leaves,chopped
2 cloves garlic, minced
1 bay leaf
1 tablespoon seasoning salt
1/2 teaspoon fresh pepper
1 1/2 quarts hot water

Layer ingredients in crockpot.
Pour in water, so don't stir.
Cover and cook on high 4-5 hours or on low for 8-10 hours.
Remove Bay leaf.
Serve garnished with bay leaves.

Pot Pork Roast With Apricot and Horseradish

1 (3-4 lb) pork roast
1 (12 ounce) jar apricot preserves
1 (12 ounce) jar horseradish sauce
1 medium onion, sliced

Place onion slices in the bottom of a crock pot.
Brown pork roast in a skillet on all sides.
Place roast on onion slices.
In a bowl, mix apricot preserves with horseradish sauce; pour over roast in crock pot.
Cook on low for 8-10 hours.

Hot Ham Sandwiches

3 lbs. thinly sliced deli ham (about 40 slices)
2 C. apple juice
2/3 C. packed brown sugar
1/2 C. sweet pickle relish
2 tsp. prepared mustard
1 tsp. paprika
12 kaiser rolls, split
additional relish-optional

Separate ham slices and place in a slow cooker.

In a bowl, combine the apple juice, brown sugar, relish, mustard and paprika. Pour over ham.

Cover and cook on low for 4-5 hours or until heated through.

Place 3-4 slices of ham on each roll. Serve with additional relish if desired.

Serves 12

Crockpot Sweet and Sour Pork

2 lb Cubed pork
3 tb Soy sauce
1/4 c Vinegar
1 sm Onion, sliced
2 Tomatoes, cut in slices
2 tb Cornstarch
1/4 tsp. Ginger
1/4 c Brown sugar packed
2 Green peppers, cut into strips


In slow cooker mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes.

Cook on low for 8 hours.

Stir in green pepper and tomatoes. Cook on high for 10 minutes.

Crockpot Ribs

2 pounds lean spare ribs
1 can condensed beef bouillon
1/2 cup water
2 tablespoons maple syrup
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons barbecue sauce
1/2 teaspoon dry mustard

Bake ribs at 350 degrees for 1 hour (30 minutes per side) or broil for 15 to 20 minutes to remove excess fat.
Cut into single servings.
Combine ingredients in crockpot, stir to mix. Add ribs.
Cover and cook on low for about 8 hours.

Aloha Pork Steaks

4 pork shoulder steaks, cut 1/2-inch thick
2 tsp cooking oil
1 (8-oz) can crushed pineapple, do not drain
1/2 cup chopped green pepper
1/2 cup water
1/3 cup packed brown sugar
2 Tbsp quick-cooking tapioca
2 Tbsp catsup
2 tsp soy sauce
1/2 tsp dry mustard
2 cups hot cooked rice

In a large skillet brown pork steaks on both sides in hot oil. Drain off fat.
Transfer steaks to 3-1/2 or 4-quart crockery cooker.
In a bowl combine undrained pineapple, green pepper, water, brown sugar, tapioca, catsup, soy sauce, and dry mustard; pour over steaks.
Cover; cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
Skim fat from sauce.
Serve over hot cooked rice
Makes 4 servings

Corny Ham & Potato Scallop

5 baking potatoes, peeled and cut into 1" cubes
1 1/2 cups cubed cooked ham
1 15 oz can whole kernel corn, drained
1/4 cup green bell pepper -- chopped
2 teaspoons instant minced onion
1 can cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour

In a 3-1/2 to 4 quart crockpot slow cooker, combine potatoes, ham, corn, pepper and onion; mix well.
In small bowl, combine soup, milk and flour; beat with wire whisk until smooth.
Pour soup mixture over potato mixture; stir gently to mix.
Cover; cook on low setting for 7 to 9 hours or until potatoes are tender.

Serves 6

Sweet 'N' Sour Beans

8 bacon strips, diced
2 medium onions, halved and thinly sliced
1 C. packed brown sugar
1/2 C. cider vinegar
1 tsp. salt
1 tsp. ground mustard
1/2 tsp. garlic powder
1 can (28 oz) baked beans, undrained
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 1/2 oz) pinto beans, rinsed and drained
1 can (15 oz) lima beans, rinsed and drained
1 can (15 1/2 oz) black eyed peas, rinsed and drained

In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 T. drippings

In the drippings, sauté onions until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil

In a slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through

Serves 15-20

Red Beans And Rice

1 lb dried red kidney beans
1 cup cooked ham pieces
1 onion, chopped
1 Tblsp. Worcestershire sauce
1 tsp Tabasco sauce
2 bay leaves
2 cloves garlic, minced
4 Tbls parsley
4 cups water

Soak red beans overnight in enough water to cover beans.

Drain beans and place in slow cooker. Add in ham and all other seasonings. Pour water over all and cook on Low for 8 hours or until beans are tender.

Serve over rice

Serves 4-6

Black Eyed Peas Mexican Style

1 pound dried black-eyed peas
6 cups water
1/4 pound salt pork, cut into thick slices
1 clove garlic, minced
1 teas salt
1/4 teas pepper
1/4 teas dried oregano

In a crockpot, combine black-eyed peas with water; soak overnight
Cook soaked beans in water on High for 2 to 2 1/2 hours or until tender, but not mushy
Turn to Low; stir in salt pork, garlic, salt, pepper and oregano
Cover & cook on low 8 to 10 hours
Drain & serve

Crockpot Arizona Chuck Wagon Beans

1 Pound Dried navy or pinto beans
6 Cups Water
1/4 Pound Salt pork, diced
1 Large Onion, chopped
1 garlic clove, minced
1 Large Green pepper, chopped
1 1/2 Pounds Chuck steak, cubed
1 1/2 Teaspoons Salt
1/2 Teaspoon Oregano, crumbled
1/4 Teaspoon Red pepper
1/4 Teaspoon Ground cumin
8 Ounces Tomato sauce

Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker.
Brown salt pork in a large skillet; remove with a slotted spoon to cooker; sauté onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans.
Cook on low for 10 hours or on high for 6 hours, or until beans are tender.

San Francisco Stew

1-1/2 lb ground beef,browned
1 onion, cut into large chunks
1 tall can pork & beans
1/4 cup brown sugar
1 large can stewed tomatoes
3-6 slices raw bacon

Put into layers in a crockpot or slow cooker
Cook all day on low, or 4-5 hours on high

Crockpot Bean Soup

1 lb. Dry small white beans (Rinsed)
8 cups Water
2 cups Ham, diced
1 cup Onion, diced
1 cup Celery, chopped
2 Tbs Parsley, chopped
1 tsp. Salt
1/4 tsp. Pepper
1 Bay leaf
Assemble ingredients in crockpot.
Cover and cook on low 8-10 hours or until beans are tender. Remove bay leaf.